If you and your friends/loved ones are fans of Mexican food, this is the perfect recipe to show off your culinary skills and treat them to a delicious meal.
This recipe is easy to make and when done, you will have a wonderfully crispy veggie quesadilla that makes a great meal or afternoon snack.
Once you see how easy this healthy vegetarian quesadilla recipe comes together in under 30 minutes and how delicious it tastes, any of your “quesadilla making fears” will be gone.
All there is to a veggie quesadilla is a mix of black beans with vegetables and spices. Please note no sautéing is required, raw veggies are tucked inside the whole wheat tortilla. Then sprinkled with as little cheese as possible to help quesadillas stay together. What can be easier than that!
Substitute whole wheat tortillas for the flour tortillas for a heartier flavor. Or use corn tortillas if you are looking for a gluten-free option.
This definitely what you call a versatile dish because you can fill the quesadilla with whatever you want or have on hand. You can use all your favorite greens like spinach, but the options are endless. Using an Air Fryer, it can produce a perfectly crispy quesadilla with melty cheese that everyone would love and enjoy!
As with the typical recipe, you can also top your veggie quesadillas with sour cream, guacamole, and salsa if desired.
Place tortillas on a work surface. Sprinkle 2 tablespoons shredded cheese over half of each tortilla. Top cheese on each tortilla with 1/4 cup each red pepper slices, zucchini slices, and black beans. Sprinkle evenly with remaining 1/2 cup cheese. Fold tortillas over to form half-moon shaped quesadillas. Lightly coat quesadillas with cooking spray, and secure with toothpicks.
Lightly spray air fryer basket with cooking spray. Carefully place 2 quesadillas in the basket, and cook at 400°F until tortillas are golden brown and slightly crispy, cheese is melted, and vegetables are slightly softened, 10 minutes, turning quesadillas over halfway through cooking. Repeat with remaining quesadillas.
While quesadillas cook, stir together yogurt, lime zest, lime juice, and cumin in a small bowl. To serve, cut each quesadilla into wedges and sprinkle with cilantro. Serve each with 1 tablespoon cumin cream and 2 tablespoons pico de gallo.
Ingredients
Directions
Place tortillas on a work surface. Sprinkle 2 tablespoons shredded cheese over half of each tortilla. Top cheese on each tortilla with 1/4 cup each red pepper slices, zucchini slices, and black beans. Sprinkle evenly with remaining 1/2 cup cheese. Fold tortillas over to form half-moon shaped quesadillas. Lightly coat quesadillas with cooking spray, and secure with toothpicks.
Lightly spray air fryer basket with cooking spray. Carefully place 2 quesadillas in the basket, and cook at 400°F until tortillas are golden brown and slightly crispy, cheese is melted, and vegetables are slightly softened, 10 minutes, turning quesadillas over halfway through cooking. Repeat with remaining quesadillas.
While quesadillas cook, stir together yogurt, lime zest, lime juice, and cumin in a small bowl. To serve, cut each quesadilla into wedges and sprinkle with cilantro. Serve each with 1 tablespoon cumin cream and 2 tablespoons pico de gallo.
