Veggie Quesadillas
20 min
30 min


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

1 medium (3/4 cup) tomato , chopped

1 tablespoon 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

3 tablespoons Land O Lakes® Butter with Olive Oil & Sea Salt softened

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.


29Fat (mg)
60Cholesterol (mg)
1560Sodium (mg)
50Carbohydrates (g)
5Dietary Fiber
17Protein (g)


Explore reviews from
our online community

  September 20, 2016

Quick, easy, and delicious vegetarian main dish

— says Klayter
  May 17, 2014

wonderful snack or dinner

— says randy s.
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