Veggie-Stuffed Quesadillas with Pico de Gallo

Veggie-Stuffed Quesadillas with Pico de Gallo

Recipe By

Ashley Nevarez

30 minutes

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!

4 CAULIPOWER Cauliflower Tortillas
1.5 cups colby-jack cheese
½ cup black beans, drained and rinsed
½ cup red, orange and green peppers, finely chopped
¼ cup red onion, finely chopped
3 tomatoes (toma or vine) diced & strained to remove excess liquid
½ cup white onion, diced
1 jalapeno, seeded and diced
2 tablespoon fresh cilantro, chopped
1 lime, juiced to taste
salt, to taste
Cooking Instructions

For the Veggie-Stuffed Quesadillas:

  1. Lay out 4 tortillas and distribute the cheese, black beans, peppers, and onions evenly over one-half of the tortillas.
  2. Fold over each tortilla, to make a half-moon shape.
  3. Heat a large skillet over medium heat. Drizzle with oil to just coat bottom of pan.
  4. Cook each quesadilla until browned on both sides and cheese is melted.
  5. Cover skillet with lid or sheet of tinfoil to help the cheese melt faster. Top with Pico de Gallo and enjoy.

For the Pico de Gallo:

  1. Combine all ingredients in a bowl and stir to combine.
  2. Season with additional lime juice or salt to taste.