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In recent years, plant-based recipes have surged in popularity as more people seek to embrace healthier lifestyles and sustainable eating habits. With increased awareness of the benefits associated with consuming more fruits and vegetables, the culinary world has responded with an array of innovative and appetizing dishes that cater to this growing trend. One such dish that stands out for its vibrant colors, rich flavors, and nutritional benefits is the Colorful Crunch Veggie & Black Bean Quesadilla.

Easy Veggie and Black Bean Quesadillas

Discover the vibrant and nutritious Colorful Crunch Veggie & Black Bean Quesadillas that are perfect for any meal. Bursting with essential nutrients from fresh vegetables and protein-packed black beans, these quesadillas bring a satisfying crunch and delightful flavors. Easy to prepare and customizable, they're ideal for a quick lunch or a fun dinner with friends. Elevate your plant-based cooking and enjoy a delicious, wholesome dish that benefits your health and well-being!
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Ingredients
  

1 can (15 oz) black beans, rinsed and drained

1 cup corn kernels (can be frozen or fresh)

1 red bell pepper, diced

1 small zucchini, finely diced

1 small red onion, finely diced

1 teaspoon ground cumin

1 teaspoon chili powder

1 cup shredded cheese (choose cheddar or Monterey Jack)

4 large whole wheat or flour tortillas

2 tablespoons olive oil, divided

Salt and freshly cracked pepper to taste

Fresh cilantro, chopped, for garnish (optional)

Salsa and sour cream, for serving

Instructions
 

Sauté the Vegetables: In a large skillet, heat 1 tablespoon of olive oil over medium heat. Once hot, add the diced red onion, bell pepper, and zucchini. Sauté for about 5-7 minutes, stirring frequently, until the vegetables are tender yet still vibrant and colorful.

    Add Beans and Corn: Stir in the rinsed black beans, corn, ground cumin, chili powder, salt, and pepper. Cook for an additional 3-4 minutes, stirring occasionally, until everything is heated through and the flavors are well combined. Remove the skillet from heat and set aside.

      Prepare the Quesadillas: On a clean, flat surface, lay out one tortilla. Evenly sprinkle a quarter of the shredded cheese over half of the tortilla. Spoon a generous amount of the sautéed veggie and bean mixture over the cheese, then top with another small sprinkle of cheese. Fold the tortilla in half over the filling to encase it.

        Cook the Quesadillas: In the same skillet, add the remaining tablespoon of olive oil and heat over medium-low. Carefully place the folded quesadilla in the skillet. Cook for 3-4 minutes on each side, pressing down gently with a spatula, until the quesadilla is golden brown and crispy. Repeat the process with the remaining tortillas and filling, adding more oil to the skillet as needed.

          Slice and Serve: After cooking, transfer the quesadillas to a cutting board and allow them to cool for about a minute. Slice each quesadilla into wedges and serve warm. Garnish with fresh chopped cilantro, and offer salsa and sour cream on the side for dipping.

            Prep Time, Total Time, Servings: 15 minutes | 30 minutes | Serves 4