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In the fast-paced world we live in, finding a quick, nutritious, and delicious meal can often feel like a daunting task. Enter the Quick Veggie-Packed Quesadilla Bake—a delightful dish that combines vibrant vegetables, hearty beans, and melty cheese, all nestled between crispy tortillas. This recipe is not only easy to make but also customizable, allowing you to use whatever vegetables you have on hand. Ideal for busy weeknights or as a crowd-pleasing appetizer at gatherings, this dish promises to satisfy both your taste buds and your nutritional needs.

Quick Veggie-Packed Quesadilla Bake

Discover the Quick Veggie-Packed Quesadilla Bake, your go-to solution for a fast and nutritious meal. This easy-to-make dish combines vibrant vegetables, hearty beans, and melty cheese between crispy tortillas, making it perfect for busy weeknights or entertaining guests. Customize it with your favorite veggies or even make it vegan! Enjoy a hearty, flavorful dish that satisfies both your cravings and dietary needs, all in one delicious bake.
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Ingredients
  

4 large flour or whole wheat tortillas

1 cup shredded cheese (cheddar, mozzarella, or a blend of both)

1 cup black beans, drained and rinsed

1 cup corn kernels (can use fresh, frozen, or canned)

1 bell pepper, diced (red, yellow, or green for color)

1 small zucchini, diced into small cubes

1 small red onion, diced finely

1 cup chopped spinach (fresh or thawed from frozen)

1 teaspoon ground cumin

1 teaspoon chili powder

Salt and pepper, to taste

1 tablespoon olive oil

½ cup salsa (optional, for serving)

¼ cup sour cream or Greek yogurt (optional, for serving)

Fresh cilantro, chopped (for garnish)

Instructions
 

Preheat the Oven: Start by preheating your oven to 375°F (190°C). This ensures that your quesadilla bake will be hot and bubbly once prepared.

    Prepare the Vegetables: In a large skillet, heat the olive oil over medium heat. Add the diced red onion and bell pepper. Sauté for approximately 3-4 minutes, or until they begin to soften, stirring frequently to prevent burning.

      Incorporate Remaining Vegetables: To the skillet, add the diced zucchini, corn, black beans, and spinach. Cook the mixture for an additional 3-4 minutes, stirring occasionally until the spinach wilts and the zucchini becomes tender. Season everything with cumin, chili powder, and a pinch of salt and pepper. Remove the skillet from heat.

        Layer the Quesadilla: On a large baking sheet or within a baking dish, lay down one tortilla as the base. Evenly spread half of the prepared vegetable mixture on top, followed by half of the shredded cheese. Place a second tortilla on top. Repeat this layering process: add the remaining vegetables, sprinkle on the remaining cheese, and finish with the final tortilla on top.

          Bake the Quesadilla: Transfer the assembled quesadilla bake to your preheated oven. Bake for 20-25 minutes, or until the cheese is melted and bubbling, and the tortillas are a delightful golden brown.

            Slice and Serve: Once baked, remove the dish from the oven and allow it to cool for a few minutes. Carefully slice into wedges. Serve warm, paired with salsa and a dollop of sour cream or Greek yogurt on the side. Finish with a sprinkle of fresh chopped cilantro for an added burst of flavor.

              Prep Time, Total Time, Servings: 15 min | 45 min | 4-6 servings

                - Presentation Tips: For an eye-catching presentation, arrange the wedges on a colorful platter and drizzle with extra salsa or yogurt. Garnish with additional cilantro leaves for a fresh touch!