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To create a flavorful filling for your savory veggie-stuffed skillet quesadillas, begin by sautéing aromatics that will form the base of your dish. Start by heating a tablespoon of olive oil in a large skillet over medium heat. Once the oil is shimmering, add one finely chopped onion and two cloves of minced garlic. Sauté these ingredients for about 2-3 minutes until the onions become translucent and the garlic is fragrant.

Savory Veggie-Stuffed Skillet Quesadillas for Families

Discover a healthier twist on a classic favorite with Savory Veggie-Stuffed Skillet Quesadillas! These delicious quesadillas, packed with vibrant vegetables and cheesy goodness, are perfect for a quick weeknight dinner or a hearty lunch. With a crispy exterior and gooey filling, this recipe caters to all tastes, offering a nutritious meal that everyone will love. Join us in creating this satisfying dish that elevates comfort food while letting your culinary creativity shine.
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Ingredients
  

4 large flour tortillas

1 cup shredded cheddar cheese

1 cup shredded mozzarella cheese

1 cup black beans, rinsed and drained

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

1 medium zucchini, diced

1 bell pepper (any color), diced

1 small red onion, finely chopped

2 cloves garlic, minced

1 teaspoon cumin

1 teaspoon chili powder

Salt and pepper to taste

2 tablespoons olive oil

Fresh cilantro, chopped (for garnish)

Salsa (for serving)

Instructions
 

Prepare the Vegetables: Heat 1 tablespoon of olive oil in a large skillet over medium heat. Add the chopped onions and garlic, sautéing until the onions become translucent (about 3-4 minutes). Stir in the diced zucchini and bell pepper. Cook until slightly softened, about 5 minutes.

    Add the Remaining Ingredients: Stir in the black beans, corn, cumin, chili powder, and season with salt and pepper to taste. Cook for another 2-3 minutes, allowing the flavors to meld together. Once cooked, remove the skillet from heat and set aside.

      Assemble the Quesadillas: In a clean, dry skillet (or the same one after wiping it out), heat the remaining tablespoon of olive oil over medium heat. Place a tortilla in the skillet. On half of the tortilla, layer a generous portion of the veggie mixture and sprinkle with both cheddar and mozzarella cheese.

        Fold and Cook: Fold the tortilla in half, covering the filling. Cook for about 3-4 minutes on each side or until the tortilla is golden brown and the cheese is melted. Repeat with the remaining tortillas and fillings.

          Slice and Serve: Once cooked, remove the quesadillas from the skillet and let them cool for a minute. Cut each tortilla into wedges and garnish with fresh cilantro. Serve warm with salsa on the side for dipping.

            Prep Time, Total Time, Servings: 15 minutes | 30 minutes | 4 servings