The best part is the versatility they offer—I can toss in any veggies and protein I have on hand, making it a great way to use up leftovers. The gooey cheese holds everything together perfectly, and the crispy tortilla adds a delightful crunch. Also as there is very less to clean up afterwards, this makes my quesadillas an absolute winner on any hectic day. Cheese: My go-to choice is Mature Cheddar Cheese for its rich flavor, but you have plenty of options—Monterey Jack, Pepper Jack, Mozzarella, or a delightful mix of all! Beans: I prefer using Canned Black Beans, but feel free to use Chickpeas or Pinto Beans as alternatives. Veggies: To give these quesadillas the perfect crunch, I love adding red onions, red peppers, and corn. You can also experiment with mixed bell peppers, courgettes, or any of your favourite veggies. Spices: A touch of cumin powder, salt, and pepper add just the right amount of seasoning. Feel free to get creative with spice blends like Cajun or Fajita seasoning for an extra kick. Lemon or Lime: To elevate the vibrance and flavour profile, a squeeze of fresh lemon or lime does wonders!
Easy Loaded Veggie Quesadillas recipe below
Disclosure - This post is sponsored by Costcutter. Sprinkle a layer of cheese, followed by the prepared quesadilla filling (beans mixture), and another layer of cheese. Fold the tortilla to enclose the filling. Brush a gentle layer of oil and cook the quesadilla for about 1 minute until crispy. Carefully flip it and cook the other side until golden and crispy too. Once done, transfer the veggie quesadilla to a wooden cutting board and let it cool before slicing into 4 pieces. Enjoy your delicious and crispy Veggie Quesadillas! Post a photo of your creation on my Facebook page, share it on Instagram, or save it to Pinterest with the tag #sandhyaskitchen. I would love to see your pictures! Subscribe to our weekly newsletters!
