recipe reviews for:

Santa Fe Veggie Quesadillas

“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.”

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Reviewed: Mar. 5, 2012

I just started adapting a vegan lifestyle and this is a great recipe. Of course, I omitted the cheese (used nutritional yeast in place). I used the whole can of corn and black beans and adjusted the other ingredients to fit. I added some jalapenos to spice it up and dipped in guacamole. This mixture is also good inside a pita with slices of avocado. Yum! Thanks.

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1 user found this review helpful

Reviewer:

Marley_Mom

Cooking Level: Expert

Living In: Huntsville, Alabama, USA

Reviewed: Oct. 18, 2011

We make this recipe, just as written, a lot. It's surprisingly filling - I can only eat one.

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2 users found this review helpful

Reviewer:

amanda77kr

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Cooking Level: Intermediate

Reviewed: Oct. 9, 2011

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.

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15 users found this review helpful

Reviewer:

Sarah Jo

Cooking Level: Expert

Home Town: Seattle, Washington, USA

Living In: Belle Vernon, Pennsylvania, USA

Reviewed: Sep. 15, 2011

Excellent! Made it even healthier by changing the tortillas to whole wheat. Wanted a healthy dish and this was it. Thank you!

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3 users found this review helpful

Reviewer:

tiffanythecook

Reviewed: Mar. 11, 2011

We turned these into more of a burrito. Quickest dinner ever, tastes good and is meatless - that's a great combination! I just rinsed and drained a can of black beans and another of corn, stirred in some dry taco seasoning and nuked for about 1 1/2 minutes. Put this mixture into large tortilla shells, added salsa, cheese and sour cream and rolled up. So good! We didn't have any red pepper or green onion but I'm sure they would be tasty also. Thanks for the inspiration!

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5 users found this review helpful

Reviewer:

cookntaste

Cooking Level: Expert

Living In: East Greenville, Pennsylvania, USA

Reviewed: Mar. 7, 2011

Not very flavorful. It needs some seasoning mixed in with the veggies. I found that drizzling Cholula liberally on the finished quesadilla added some good flavor.

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4 users found this review helpful

Reviewer:

sheriffpony

Reviewed: Feb. 9, 2011

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.

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7 users found this review helpful

Reviewer:

iamMJ

Reviewed: Jan. 31, 2011

Yummy! I baked mine in the oven (less messy) and served with salsa & sour cream.

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6 users found this review helpful

Reviewer:

youngwoman

Cooking Level: Intermediate

Reviewed: Dec. 21, 2010

I didn't follow the measurements just threw in what I had. This was very good served with some salsa and sour cream. Just as good without the black beans.

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5 users found this review helpful

Reviewer:

amandak23k

Cooking Level: Intermediate

Reviewed: Dec. 2, 2010

This is a great recipe! I used lettuce leaves as wraps rather than the tortillas. I also added jalapeno peppers and substituted mushrooms rather than the black beans. SO GOOD!! Sour cream and salsa on the side! Yummy!

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4 users found this review helpful