Grilled Quesadilla with Veggies and Beans

grilled quesadilla sliced into four pieces on a plate with salsa, avocado, and lime

This vegetarian grilled cheese quesadilla is full of charred veggies and black beans. It makes a great summer meal!

Course Main Course

Cuisine American, Mexican

Prep Time 15

Cook Time 20

Total Time 35

Servings

Calories 509kcal

Author Lizzie Streit, MS, RDN

Ingredients

2 bell peppers
½ large red onion
2 tablespoon extra virgin olive oil plus more for brushing
½ teaspoon garlic powder
½ teaspoon cumin
½ teaspoon chili powder
Salt to taste
Freshly ground black pepper to taste
4 10-inch flour tortillas
1 15-ounce can black beans drained and rinsed
1 cup sweet corn kernels I used canned corn
2 cups shredded Mexican cheese
Salsa for serving
Avocado or guacamole for serving
Sour cream for serving
Chopped cilantro for serving

Instructions

Preheat the grill to medium-high. Prepare the peppers and red onion for grilling. If you have mesh mats for grilling vegetables, you can slice the peppers and onion into strips since they won't fall through the grates. If you don't have mesh mats, spray the grill grates with cooking spray or brush with oil. Slice the peppers in half and the onion crosswise into rings (keep the rings intact) so that you have larger pieces to grill. Toss the peppers and onion in the olive oil, garlic powder, cumin, chili powder, salt, and pepper. Grill the veggies for 5 to 10 minutes, turning halfway through, until tender and slightly charred. Remove and set aside. If you grilled bigger pieces of peppers and onions, cut them into strips.
Assemble the quesadillas before putting them on the grill. Brush one side of each tortilla with a little olive oil (the side that will be on the grill). Start by sprinkling cheese on one half of the inside of a tortilla. Spoon some grilled veggies, beans, and corn on top of the cheese, then add another layer of cheese. Fold the tortilla in half. Repeat until you have all of the quesadillas prepared. Even though it's tempting to just add the fillings to the tortilla once it's on the grill, it's difficult to do without burning yourself!
Place the quesadillas on the grill, and cook for about 3 minutes on each side until the cheese is melted and the tortilla has crisped up to your liking. Remove the quesadillas, and cut them into quarters.
Serve with toppings of choice, and enjoy!

Notes

Leftover quesadillas can be stored in an airtight container in the fridge for 2 to 3 days. To reheat, place in a skillet with its lid over medium heat for a few minutes until warmed through.
Feel free to use different veggies, such as zucchini or eggplant. You can also add chicken or swap in different cheeses.

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