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Veggie Quesadillas

Veggie Quesadillas

Chock full of beans, vegetables and cheese–these quesadillas are filling!

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20 min
Prep Time
30 min
Total Time


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

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

12 (3/4-ounce) slices Land O Lakes® Deli American, cut in half diagonally

How to make

  1. STEP 1

    Combine black beans and tomatoes 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 tomatoes; 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 remaining Butter with Olive Oil & Sea Salt onto one side of each tortilla.

  5. STEP 5

    Place 2 cheese triangles each onto half of unbuttered side of each tortilla. Top with about 1/2 cup vegetable mixture and 2 cheese triangles. 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.

Nutrition (1 serving)

530 Calories
29 Fat (g)
60 Cholesterol (mg)
1560 Sodium (mg)
50 Carbohydrates (g)
5 Dietary Fiber
17 Protein (g)
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Butter with Olive Oil & Sea Salt Recipes

Land O Lakes® Butter with Olive Oil & Sea Salt enhances the flavor of everything on the family menu, from appetizers to veggies to main dish recipes.

See Recipes