Caprese Pasta Pan
20 min • 380 cal
Mexican • Lunch
One Pan Veggie Quesadilla
10 minEasy2 servings
🧮Serving Size Calculator
2
servings
340
calories
12g
protein
32g
carbs
18g
fat
Ingredients
- 2 large flour tortillas (10-inch)
- 1 cup shredded cheese (cheddar, Monterey Jack, or Mexican blend)
- 1/2 cup black beans, drained and rinsed
- 1/2 cup corn kernels (fresh, frozen, or canned)
- 1/4 cup diced tomatoes (fresh or drained canned)
- 1/4 cup diced bell pepper (any color)
- 2 tbsp butter, divided
- 1/4 cup shredded chicken or tofu (optional, for extra protein)
- 1/2 tsp cumin
- 1/4 tsp garlic powder
- 1/4 tsp chili powder
- 2 tbsp fresh cilantro, chopped
- Salsa, guacamole, and sour cream for serving
Instructions
- 1
In a small bowl, mix together black beans, corn, tomatoes, and bell pepper. Season with cumin, garlic powder, and chili powder.
- 2
Heat 1 tbsp butter in a large non-stick skillet or cast iron pan over medium heat until melted and slightly foamy.
- 3
Place one tortilla flat in the pan. Immediately sprinkle half the cheese over the entire tortilla surface.
- 4
Spoon the bean-corn mixture over half the cheese. Add chicken or tofu if using. Top with remaining cheese and cilantro.
- 5
Fold the tortilla in half, pressing down gently with a spatula. Cook for 2-3 minutes until the bottom is golden and crispy.
- 6
Flip the quesadilla carefully using a wide spatula. Cook another 2-3 minutes until the other side is golden and cheese is fully melted.
- 7
Transfer to a cutting board. Cut into 3-4 wedges using a pizza cutter or sharp knife.
- 8
Repeat with the second tortilla and remaining ingredients.
- 9
Serve immediately with warm salsa, guacamole, and sour cream on the side.
Pro Tips
💡
Use a mix of cheeses like cheddar, Monterey Jack, and pepper jack for the best melty texture.
💡
Press down gently with a spatula while cooking to help the filling stick together.
💡
Add the beans and corn to the pan first to get them slightly warm before assembling the quesadilla.
🍳
One Pan Tip
To make cleanup even easier, line your pan with parchment paper or aluminum foil before cooking. This recipe is designed to cook everything in one pan, so you'll only have one pot to wash!
Frequently Asked Questions
How to make One Pan Veggie Quesadilla?
Follow the step-by-step instructions above. This recipe takes about 10 min and is rated easy difficulty.
Is One Pan Veggie Quesadilla suitable for meal prep?
Yes! Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in a pan or microwave.
Get Weekly Recipes
Join 5026+ home cooks getting our best one-pan recipes.
Free. No spam. Unsubscribe anytime.
