Veggie-Stuffed Quesadillas with Pico de Gallo

Veggie-Stuffed Quesadillas with Pico de Gallo
Recipe By:

30 Minutes

4 Servings


It's time to throw out those ooey-gooey quesadillas you might have ordered at a Tex-Mex restaurant and later regretted. These Veggie-Stuffed Quesadillas with Pico de Gallo are veggie-packed and the perfect pairing for our CAULIPOWER Cauliflower Tortillas. Light, bright, and a perfect quick meal!

Vegetarian Gluten-Free Wheat-Free Peanut Free Tree Nut Free Soy Free


  • 1 1/2 cups colby-jack cheese
  • 1/2 cup black beans, drained and rinsed
  • 1/2 cup red, orange and green peppers, finely chopped
  • 1/4 cup red onion, finely chopped
  • 3 tomatoes (toma or vine), diced & strained to remove excess liquid
  • 1/2 cup white onion, diced
  • 1 jalapeño, seeded and diced
  • 2 Tbsp fresh cilantro, chopped
  • 1 lime, juiced to taste
  • salt to taste

Cooking Instructions

  1. Combine tomatoes, white onion, jalapeño, cilantro and lime for the pico de gallo in a bowl and stir to combine.
  2. Season with additional lime juice or salt to taste.
  3. Lay out 4 CAULIPOWER Cauliflower Tortillas and distribute the cheese, black beans, peppers, and red onions evenly over one-half of the tortillas.
  4. Fold over each CAULIPOWER Cauliflower Tortillas, to make a half-moon shape.
  5. Heat a large skillet over medium heat. Drizzle with oil to just coat bottom of pan.
  6. Cook each quesadilla until browned on both sides and cheese is melted.
  7. Cover skillet with lid or sheet of tinfoil to help the cheese melt faster. Top with Pico de Gallo and enjoy.