Rainbow Veggie Quesadillas

Golden, crispy tortillas packed with melty cheese and a rainbow of colorful bell peppers, corn, and carrots make dinner fun and approachable for even the pickiest vegetable skeptics. Cut into wedges, they're easy to dip and even easier to love.

By YumYum Editorial · Kid-Friendly

Prep: 15 min · Cook: 15 min · Total: 30 min · Serves 4

Ingredients

• 4 large flour tortillas
• 2 cups shredded Mexican-blend or cheddar cheese
• 1/2 cup diced red bell pepper
• 1/2 cup diced yellow bell pepper
• 1/2 cup shredded carrots
• 1/2 cup corn kernels (fresh, frozen and thawed, or canned)
• 1/2 cup black beans, drained and rinsed (optional)
• 1 tablespoon butter or olive oil
• to taste Sour cream or salsa, for serving

Instructions

1. In a bowl, toss together the bell peppers, carrots, corn, and black beans, if using.
2. Lay a tortilla flat and sprinkle a quarter of the cheese over one half, followed by a quarter of the veggie mixture, then top with a little more cheese.
3. Fold the tortilla in half over the filling to form a half-moon.
4. Heat butter or olive oil in a large skillet over medium heat and place the folded quesadilla in the pan.
5. Cook for 2-3 minutes per side, pressing gently with a spatula, until golden brown and the cheese is fully melted.
6. Repeat with the remaining tortillas and filling.
7. Cut each quesadilla into wedges and serve with sour cream or salsa for dipping.