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Veggie Quesadillas
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1 (15-ounce) can black beans, rinsed, drained

1 medium (3/4 cup) tomato, chopped

1/4 cup Land O Lakes® Butter with Olive Oil & Sea Salt, divided

1 medium (1 1/4 cups) zucchini, chopped

1 medium (3/4 cup) green bell pepper, chopped

1/3 cup chopped onion

1/2 teaspoon salt

1/4 teaspoon pepper

1/2 cup sour cream

1/4 cup salsa

6 (10-inch) flour tortillas

8 ounces (2 cups) Land O Lakes® Mexican Blend Farmstyle Cut Shredded Cheese

How to make

  1. STEP 1

    Combine black beans and tomato in bowl; set aside.

  2. STEP 2

    Melt 1 tablespoon Butter with Olive Oil & Sea Salt in 12-inch skillet until sizzling. Add zucchini, bell pepper, onion, salt and pepper. Continue cooking, stirring frequently, 6-8 minutes or until vegetables are softened. Add to black beans and tomato; mix well.

  3. STEP 3

    Combine sour cream and salsa in bowl; set aside.

  4. STEP 4

    Heat 12-inch skillet over medium heat. Spread 1/2 tablespoon Butter with Olive Oil & Sea Salt onto one side of each tortilla.

  5. STEP 5

    Place generous 2 tablespoons shredded cheese onto half of unbuttered side of each tortilla. Top with about 1/2 cup vegetable mixture and generous 2 tablespoons shredded cheese. Fold each tortilla in half over filling.

  6. STEP 6

    Place 2 quesadillas into skillet; cook, turning once, 4-6 minutes or until outside is golden brown and cheese is melted. Keep warm. Repeat with remaining quesadillas.

  7. STEP 7

    Cut each quesadillas into quarters; serve with sour cream mixture.

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