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Southwest Veggie Quesadilla Recipe

One of our favorite go-to easy weeknight dinners in our house is this Southwest veggie quesadillas recipe – it’s delicious. They come together in minutes and the whole family loves them!

Southwest Veggie Quesadilla Photo

These Southwest veggie quesadillas make a savory, filling vegetarian dinner option but they also makes a great lunch, too. You can prep them in advance and reheat at the office, or quickly make them on your lunch break if you work from home.

You can make them over the grill, on a griddle or in a heavy-bottomed skillet. You can eat them mild or add spicy additions like salsa fresca or jalapeño slices.

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What Are Quesadillas?

While most people are familiar with quesadillas these days, let’s pause for just a moment in case you aren’t quite sure.

A popular Mexican dish, quesadillas are made of a large tortilla that is then filled with a bunch of goodies. Cheese is generally the de facto filling the quesadilla it’s name, which translates to cheese-dude.

Traditionally quesadillas were made with homemade corn tortillas, but it is very common these days to find them made with flour tortillas as shown here.

In addition to the cheese, quesadillas are often filled with meats like beef or chicken, beans and veggies.

Southwest Veggie Quesadillas Ingredients Photo

Southwest Veggie Quesadillas Ingredients

The best part of these simple vegetarian quesdillas is how simple it is to switch out the ingredients. You can use whatever veggies you have on hand or subsitute for things your family may not like.

  • Tortillas – I generally use flour tortillas, but corn torillas are traditional. Try them both ways!
  • Bell peppers – For these Southwest veggie quesadillas I use a mix of red, orange and yellow bell peppers cut into thing slices.
  • Onions – Thinly sliced onions are sauteed until soft and slightly caramelized.
  • Cheese – Lots of finely shredded cheddar (or Mexican blend) cheese is perfect for ooey, gooey quesadillas.
  • Beans – Black beans are my favorite, but pinto beans also make a delicious addition to veggie quesadillas.
  • Corn – Crisp, sweet corn adds brightness and flavor.
  • Olive oil – You’ll use olive oil to cook all of the veggies before assembling your quesadillas.
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Toppings for Quesadillas

One of my favorite parts about a good veggie quesadilla? The toppings! You can top quesadillas with just about anything, but here are a few favorites:

Southwest Veggie Quesadilla Recipe Picture

How to Make Veggie Quesadillas

Step 1. Begin by slicing the bell peppers into strips, being sure to first core and remove all of the seeds.

Step 2. Remove the onion skin and slice into thin rings.

Step 3. Warm oil in a skillet, then add peppers and onions. Cook until the veggies are tender and cooked through.

How to Make Southwest Veggie Quesadillas Photo

Step 4. In the meantime, evenly divide cheese and sprikle it over each tortilla.

How to Make Southwest Veggie Quesadillas Image
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Step 5. Add cooked veggies, black beans and corn.

How to Make Southwest Veggie Quesadillas Picture

Step 6. Fold the tortillas in half, then transfer to a griddle or griill.

Southwest Veggie Quesadilla Recipe Pic

Step 7. Cook on each side for about two minutes, or until the tortillas are slightly crispy and the cheese is melted. Serve with your favorite quesadilla toppings.

Favorite Quesadilla Recipes

Beyond these Southwest veggie quesadillas, we love a good quesadilla any which way! Here are a few of our favorites:

Southwest Veggie Quesadilla Photo

Southwest Veggie Quesadilla Recipe

Cyd Converse
Made with fajita veggies, black beans and corn, this simple and delicious southwest veggie quesadilla recipe makes an easy weeknight dinner!
No ratings yet
Prep Time 5 minutes
Cook Time 12 minutes
Total Time 17 minutes
Cuisine Beans
Servings 8
Calories 180.13 kcal


  • 1 Yellow Bell Pepper
  • 1 Red Bell Pepper
  • 1 Orange Bell Pepper
  • 1 Yellow Onion
  • 2 Olive Oil
  • Salt and Pepper to taste
  • 8 Flour Tortillas
  • 2 Shredded Mexican Cheese
  • 1 Canned Black Beans Drained and rinsed
  • 1 Corn


  • Remove seeds from the bell peppers and slice into strips.
  • Peel off the skin of the onion and slice into thin rings or slices.
  • Add olive oil to a medium skillet over medium-high heat and heat for 2 to 3 minutes.
  • Add sliced bell peppers and onions to the skillet and season with salt and pepper to taste.
  • Cook over medium-high heat, stirring occasionally, until the peppers are soft and onions are translucent, about 5 minutes.
  • In the meantime, divide shredded cheese and spread across hald of each flour torilla.
  • When done, divide and add peppers and onions evenly to each tortilla.
  • Add black beans and corn to each tortilla, then fold in half.
  • Transfer each folded tortilla to a heated, seasoned cast iron griddle or to a grill. Cook on one side for 2 to 3 minutes, then flip and continue to cook until the tortilla is slightly crispy and the cheese inside is melted.
  • Serve with sour cream, salsa, sliced jalapeños or other toppings of choice.


Calories: 180.13kcalCarbohydrates: 15.25gProtein: 11.38gFat: 8.38gSaturated Fat: 0.25gSodium: 11.63mgFiber: 2.5gSugar: 1.5g
Keyword Beans, Cheese, Corn, Easy, Easy Dinners, Easy Lunches, Exclusive, Mexican, Onions, Peppers, Salsa, Tortillas, Vegetarian
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