Go Back
In a culinary landscape often dominated by bland and uninspired meals, Grilled Garden Bliss Quesadillas emerge as a vibrant and nutritious option that captivates the senses. These quesadillas are not just another recipe; they are a celebration of fresh produce and wholesome ingredients. Bursting with colorful vegetables and protein-rich black beans, this dish offers an appealing blend of flavors and textures that will entice anyone looking for a satisfying meal. Whether you're preparing lunch for yourself or cooking for a gathering, these quesadillas are sure to impress.

Grilled Veggie Quesadillas

Discover the vibrant world of Grilled Garden Bliss Quesadillas, a delicious and nutritious meal bursting with fresh vegetables and protein-rich black beans. This recipe celebrates wholesome ingredients, offering a colorful blend of flavors and textures. Perfect for any occasion, these quesadillas are easy to customize for various dietary preferences. Enjoy the step-by-step guide to create a satisfying dish that nourishes the body and pleases the palate, making every bite a joyful experience.
Print Recipe Pin Recipe

Ingredients
  

2 large flour tortillas

1 cup mixed bell peppers, sliced (red, yellow, and green for vibrant color)

1 medium zucchini, sliced into thin rounds

1 small red onion, thinly sliced

1 cup corn kernels (fresh or frozen, thawed)

1 cup black beans, rinsed and drained

1 cup shredded mozzarella cheese (or your preferred cheese)

1 teaspoon olive oil

1 teaspoon chili powder

1/2 teaspoon ground cumin

Salt and pepper to taste

Fresh cilantro leaves, for garnish

Optional: Slices of avocado and salsa, for serving

Instructions
 

Prep the Vegetables: In a medium mixing bowl, combine the sliced bell peppers, zucchini rounds, and red onion. Drizzle with olive oil and season with chili powder, ground cumin, salt, and pepper. Toss everything together until the vegetables are evenly coated with the seasoning.

    Grill the Vegetables: Preheat your grill or a grill pan over medium-high heat. Once hot, add the seasoned vegetable mixture. Grill for about 5-7 minutes, stirring occasionally, until the vegetables are tender and have developed a nice char. Remove from heat and gently stir in the corn and rinsed black beans until well combined.

      Assemble the Quesadillas: Place one tortilla on a clean, flat surface. On one half of the tortilla, evenly distribute half of the grilled vegetable mixture. Sprinkle half of the shredded cheese on top of the vegetables. Fold the tortilla over to create a half-moon shape, enclosing the filling. Repeat this process with the second tortilla.

        Grill the Quesadillas: Lightly grease the grill or grill pan with a little olive oil or cooking spray. Place the two folded quesadillas onto the hot grill. Cook for about 4-5 minutes on each side, or until the tortillas are golden brown and crispy, and the cheese has melted thoroughly. For the best results, press down gently with a spatula while grilling to ensure even cooking.

          Serve: Carefully remove the quesadillas from the grill and let them rest for a minute. Slice each quesadilla into wedges for easy serving. Garnish with fresh cilantro leaves and serve warm alongside slices of avocado and a side of salsa for a delightful dipping experience.

            Prep Time: 15 minutes | Total Time: 30 minutes | Servings: 2