Recipe by Hydeeho
"I've made this quick and colorful appetizer for many great dinner parties. Serve with fresh salsa, guacamole or sour cream as dipping sauces--or by itself. Works great on a large scale as well. Thawed and drained frozen veggies may be substituted for canned. Look for the combination of corn, red pepper and black beans in the grocery store's frozen food section."
Hmm. None of these ingredients are on sale today.
Show ingredients on sale
Sort stores by
Save money at local stores when ingredients are on sale!
Watch video tips and tricks
1 (12 inch)
shredded Cheddar/Monterey Jack cheese blend
whole kernel corn, drained
diced red bell pepper
black beans, drained
chopped green onion
Had a party and everyone loved it! I had frozen veggies in the freezer and did as suggested. I may add less cheese though. I have vegetarian friends and they were able to chow down on this so I was relieved (it was a BBQ)!
I liked how quick it was to make, but actually when I followed the recipe exactly, it tasted very blend. I suggest you use salt and pepper, or serve it with your favorite salsa.
I used a little bit of fresh cilantro, too.
It was very quick and easy to make - only about 5 minutes per quesadilla - and you could customize the fillings!
Excellent! I also added 1/2 cup of shredded garlic jack cheese, made a mixture of guacamole, sour cream, and salsa, and also served the condiments separate. I just prefer the mixture, but know some people don't like guacamole. If I can't find garlic jack cheese, I just sprinkle lightly with garlic salt. Thanks for the recipe!
Can use black bean soup from the can and spread on the tortillas.
Great recipe and perfect for a quick lunch or snack! This was very eaty to prepare and the combination of colors and flavors not only made this very appetizing but tasty too. I opted for light Mexican blend cheese and used two tortillas to make it more of a "quesadilla". Perfect with homemade salsa, quacamole, and a dollup of light sour cream.
This was our lunch today--just using random leftovers in the fridge. The corn I used was Mexi-corn and I used pepper jack cheese. We did need more cheese. We liked these. I served ours with a mixture of a dip made of reduced fat sour cream and homemade salsa. NOTE: Assembly is a little easier if you mix the corn, bell pepper, beans and corn in one bowl, then spoon the mix onto the tortilla in the skillet. Then all you have to do is spread it out and sprinkle with cheese.
I added cilantro to this recipe, which was a very tasty addition. This is a great way to cut down on the cheese in the typical quesadilla. (I used less cheese than was called for.) Very fresh tasting and reasonably healthy.
* Percent Daily Values are based on a 2,000 calorie diet.
Santa Fe Veggie Quesadillas
Serving Size: 1/4 of a recipe
Servings Per Recipe: 4
Amount Per Serving
Calories from Fat: 69
Choose your Easter dinner main dish from hams, savory lamb, and over 150 more recipes.
Bunny cakes, lamb cakes, chocolate eggs, and carrot cakes to nibble on.
Delicious recipes, party ideas, and cooking tips! Get a year of Allrecipes magazine for $7.99!
This Mexican favorite can be made easily for a quick weeknight dinner.
A pantry-friendly meal that's ideal for weeknight dinners.
See how to make top-rated black bean, cheese, and veggie quesadillas.