Southwest Veggie Quesadillas

Southwest veggies quesadillas loaded with bean, corn, bell pepper, cilantro, spices and lots of cheese and served with a creamy cilantro sour-cream dip. These quick quesadillas are packed with flavor and can be made vegan too!

📝 Ingredients

• 1 tablespoon olive oil
• 1 cup bell pepper (diced (colors of choice))
• 1 cup black beans (canned, rinsed and drained)
• 1/2 cup corn ((canned, frozen or fresh))
• 1/2 cup onion (diced)
• 2 cloves garlic (minced or crushed)
• 1 teaspoon cumin
• 1 teaspoon chili powder
• salt and pepper (to taste)
• 1/4 cup chopped cilantro
• 4 medium flour tortillas
• 2 cups shredded cheese (see note)
• 1/2 cup sour cream
• 1/4 cup mayo (or replace with sour-cream or Greek yogurt)
• 1/4 cup cilantro (minced )
• Juice of 1/2 lime
• 1 tsp olive oil
• Salt and pepper (to taste)

👨‍🍳 Instructions

1. 1Heat 1 tablespoon oil in a medium pan over medium-high heat. Add the oil, bell peppers, black beans, corn, onion, garlic, cumin, chili powder, salt, and pepper. Season with salt and pepper and cook for 3-4 minutes or until the bell peppers and onions of softened. Turn off heat and stir in the cilantro.
2. 2In a clean skillet over medium heat, add a flour tortilla. Top with cheese, cooked veggies mixture, and another layer of cheese. Place another tortilla on top and cook, flipping once, until golden on both sides, about 3 minutes per side. Repeat with remaining ingredients. Slice and Serve with sour-cream cilantro sauce.
3. 3To Make the sour-cream cilantro sauce. Whisk all the ingredients in a medium bowl until combined.