Garden Veggie Quesadilla’s with Black Bean & Corn Salsa {skinny recipe}

veggie quasadila2

I’m always on the lookout for new quick & healthy weeknight meals. By now, you probably know that I have a major soft spot for Mexican food (like my yummy Mexican lasagna!)…which unfortunately isn’t always the healthiest option. So one simple meal I like to make a lot is quesadillas. Of course I (usually) try to include healthy ingredients and very light cheese, this makes me feel like I’m splurging without the guilt ūüėČ

Today’s recipe is a great example of exactly that. I love a good veggie quesadilla, but this recipe is truly a favorite. It combines simple and fresh ingredients with the authentic Mexican flavors that we’ve all come to love. Here’s the recipe, Garden Veggie Quesadilla’s with Black Bean & Corn Salsa

Garden Vegetable Quesadilla’s with Black Bean & Corn Salsa

Recipe serves 2-3 as a meal (4-6 as an appetizer)

INGREDIENTS (for the quesadilla)

4 large flour tortillas (I used plain but any flavor will work)

one medium onions, cut into strips

one green bell pepper, cut into strips

one red pepper, cut into strips

one large zucchini, diced

one summer squash, diced

two ears of corn, cooked then kernels removed

one tbsp. olive oil

two cloves of minced garlic

1/2 tsp. ground cumin

1 tsp. paprika

salt & pepper to taste

3/4 cup of shredded Mexican blend cheese


Add olive oil to medium skillet then bring to medium heat, add olive oil, then add onion, pepper, zucchini and squash.  Saute for 4-5 minutes, then corn kernels and spices.  Sautee together for 2 minutes.  Remove vegetables from skillet and set aside.

Bring a medium skillet (large enough to fit your tortillas) to medium heat, add a bit of olive oil.  Lay your first tortilla on the skillet, then top the tortilla with half your vegetable mixture, then sprinkle half of the shredded cheese.  Lay the second tortilla on top of the cheese.   Cook on one side for 1-2 minutes (until golden brown), then flip and cook for another 1-2 minutes.  Remove from heat, cut into slices and serve warm.  Repeat these steps to make the second quesadilla using your remaining ingredients.

INGREDIENTS (for the Black Bean & Corn Salsa)

1 cup of black beans (I used canned)

one ear of corn, cooked then kernels removed

two medium-large tomatoes, diced

1/2 cup of minced green bell pepper

one clove of garlic, minced

2 tbsp. fresh cilantro, minced

salt & pepper to taste


Blend all ingredients in a medium bowl.  Chill before serving.



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