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Southwest Veggie Quesadilla Recipe

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This recipe for Southwest Veggie Quesadilla, by , is from The Benjamin Family Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!



1 Tablespoon Olive Oil
1 Cup Bell Pepper, diced
1 Cup Black Beans
1/2 Cup Corn (canned, frozen, or fresh)
1/2 Cup Onion, diced
1 Teaspoon Cumin
1 Teaspoon Chili Powder
Salt and Pepper to Taste
1/4 Cup Cilantro
4 Medium Tortillas
2 Cups Shredded Cheese

For the Sour Cream-Cilantro Sauce:

1/2 Cup Sour Cream
1/4 Cup Mayo
1/2 Cup Cilantro, minced
Juice of 1/2 Lime
1 Teaspoon Olive Oil
Salt and Pepper to Taste

Heat 1 tablespoon olive oil in medium pan over medium - high heat. Add the oil, bell peppers, black beans, corn, onion, cumin, chili powder, salt and pepper. Cook for 3 - 4 minutes or until the bell peppers and onion are softened. Turn off heat and stir in the cilantro.
In a clean skillet over medium heat, add a flour tortilla. Top with cheese, cooked veggie mixture, and another layer of cheese. Place another tortilla on top and cook, flipping once, until golden on both sides, about 3 minutes on each side. Repeat with remaining ingredients.
Slice and serve with sour cream - cliantro sauce.
To make sour cream - cliantro sauce: Whisk all ingredients in a medium bowl until combined.




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