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- 4 large flour tortillas - 1 cup shredded Monterey Jack cheese - 1 cup shredded cheddar cheese - 1 can (15 oz) black beans, rinsed and drained - 1 medium zucchini, diced - 1 bell pepper (red or yellow), diced - 1 cup frozen corn, thawed - 1 small red onion, finely chopped - 2 cloves garlic, minced - 1 teaspoon ground cumin - 1 teaspoon smoked paprika - 2 tablespoons olive oil - Salt and pepper to taste - Optional garnishes: sour cream, salsa, chopped cilantro

Savory Cheesy Veggie Quesadillas for Family Fun

Discover the deliciousness of Cheesy Veggie Explosion Quesadillas, a perfect blend of gooey cheese and colorful veggies. This easy-to-make recipe is not only satisfying but also nutritious, making it a hit for both kids and adults. With ingredients like black beans, zucchini, and bell pepper, each bite bursts with flavor and texture. Ideal for quick lunches or weeknight dinners, these quesadillas are sure to become a family favorite! Enjoy a nutritious meal that brings smiles to the table.
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Ingredients
  

4 large flour tortillas

1 cup shredded Monterey Jack cheese

1 cup shredded cheddar cheese

1 cup black beans, rinsed and drained

1 small zucchini, diced

1 small bell pepper (red or yellow), diced

1 cup corn kernels (fresh or frozen)

1 small red onion, finely chopped

2 cloves garlic, minced

1 teaspoon cumin

1 teaspoon paprika

1 tablespoon olive oil

Salt and pepper to taste

Fresh cilantro, chopped (for garnish)

Sour cream and salsa (for serving)

Instructions
 

Prep the Vegetables: In a medium bowl, combine the diced zucchini, bell pepper, corn, chopped onion, minced garlic, cumin, paprika, salt, and pepper. Mix thoroughly to ensure all vegetables are evenly seasoned.

    Sauté the Veggies: In a large skillet, heat the olive oil over medium heat. Add the vegetable mixture and sauté for about 5-7 minutes, or until the veggies are tender and starting to brown. Remove from heat and set aside.

      Assemble the Quesadillas: In a clean skillet or griddle over medium heat, place one tortilla. Sprinkle half of the Monterey Jack and half of the cheddar cheese over the tortilla, followed by a generous layer of the sautéed veggie mixture, then top with the remaining cheese. Place another tortilla on top.

        Cook the Quesadilla: Cook for about 3-4 minutes until the bottom is golden brown and the cheese begins to melt. Carefully flip the quesadilla using a large spatula, and cook the other side until it’s equally golden and crispy, about another 3-4 minutes.

          Repeat: Remove the cooked quesadilla from the skillet and slice into wedges. Repeat the process with the remaining tortillas and veggie filling.

            Serve: Arrange the quesadilla wedges on a platter. Garnish with fresh cilantro and serve with sour cream and salsa on the side for dipping.

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