Ingredients

Instructions

Prep before cooking

  • Slice bell peppers and zucchinis; mince garlic; roughly chop spinach; shred mozzarella; rinse and drain black beans.

Cooking

  1. Heat olive oil in large skillet over medium-high heat; sauté peppers and zucchini until lightly browned (4–5 min). Add garlic, smoked paprika, cumin, chili flakes, oregano, salt, and pepper; sauté 1 min more.
  2. Add spinach and black beans and the optional nutritional yeast, stir briefly until spinach wilts and beans are warmed through (1–2 min); remove from heat.
  3. Assemble quesadillas: Layer veggie-bean mixture and mozzarella evenly on one half of each tortilla, then fold over.
  4. Cook quesadillas: In a lightly oiled skillet over medium heat, cook until golden brown, crispy, and cheese is melted (2–3 min per side).

Plating & Garnishing

  • Base: Cut each quesadilla into wedges, arranged on a plate with the melted cheese visible.
  • Finish: A dollop of sour cream, fresh salsa, and a scattering of cilantro.

Safety & Quality

The vegetable filling can be made ahead of time and stored for up to 3 days in the fridge. For best results, cook the quesadillas just before serving to maintain the tortilla’s crispiness.