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Description
Short on time to make dinner? These crispy, next-level quesadillas come together in a hurry. They’re packed with a medley of vibrant vegetables and melty cheese, plus a sprinkle of taco seasoning for Tex-Mex flair. Serrano chilies add an extra pop of heat, balanced by sour cream and avocado. You can go with black beans or pinto beans. If you want more heat, swap in pepper jack for the regular Monterey jack. The recipe is a Yummly original created by Ericka Sanchez.
Ingredients
US|METRIC
4 SERVINGS
- 1/4 cup white onion (chopped)
- 1/3 cup red bell pepper (chopped)
- 2 Tbsp. chopped fresh cilantro
- 1 Roma tomato
- 1/3 cup canned corn
- 1/2 cup canned black beans (or pinto beans)
- 1 Tbsp. salted butter
- 1 Tbsp. taco seasoning
- 4 flour tortillas (soft-taco size, 7-8 inches wide)
- 1 1/2 cups shredded Monterey Jack cheese (or use mozzarella or pepper jack)
- 1 serrano chili (fresh)
- 1 large avocado
- sour cream (for serving)
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Directions
- Finely chop onion and bell pepper, and chop cilantro. Cut tomato in half, squeeze out and discard seeds, and chop. Drain corn and rinse and drain black beans. Set ingredients aside.
- Heat butter in a large nonstick frying pan over medium heat. Add onion and cook, stirring occasionally, until tender, 2-4 minutes.
- Add bell pepper, tomato, and corn. Cook, stirring frequently, until bell pepper is tender-crisp, about 5 minutes.
NutritionView More
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480Calories
Sodium
Fat
Carbs
Fiber
Potassium
Calories480Calories from Fat260 |
% DAILY VALUE |
Total Fat29g45% |
Saturated Fat13g65% |
Trans Fat |
Cholesterol50mg17% |
Sodium660mg28% |
Potassium560mg16% |
Protein18g |
Calories from Fat260 |
% DAILY VALUE |
Total Carbohydrate40g13% |
Dietary Fiber8g32% |
Sugars4g |
Vitamin A25% |
Vitamin C45% |
Calcium40% |
Iron15% |
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
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