This Vegetarian Quesadilla recipe is LOADED with goat cheese, cheddar, corn, black beans, and poblano peppers. It’s a quick and easy recipe, and great for lunch or busy weeknight dinners!
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When I first read this recipe in Cook’s Country June/July 2014 magazine, I knew I needed to try it…and fast! I have been making it for almost 3 years now, and I tinker with the base recipe a bit. Below is my favorite version of it. I changed the original recipe in the following ways: I added more goat cheese (because quite frankly that’s never a bad idea), replaced some of the water with lime juice to brighten the flavors a bit, and I added cumin to deepen the savory feel of this dish.
These Loaded Vegetarian Quesadillas are quickly becoming my go-to dinner recipe for a few reasons:
- The flavor combination of the poblano pepper, corn, goat cheese, cheddar, and black beans send me into savory goodness overload!
- I’m a sucker for anything goat cheese! Plus I buy those goat cheese logs from Costco that last forever, so I seem to also way have goat cheese in my fridge!
- These Vegetable Quesadillas are insanely easy to make! Just a few easy steps and dinner is D-O-N-E!
This Loaded Vegetarian Quesadilla recipe is so easy to make, let me show you how!
How to Make Vegetarian Quesadilla:
- Gather and prep the ingredients.
- Cook the veggies and beans.
- Fill half of the tortilla with the corn picture, and top with cheese. Fold over, cook, slice, and serve!
To make this goat cheese quesadilla recipe into more of a full-fledged meal, I suggest serving it with a healthy dose of guacamole, sour cream, salsa, Mexican rice, and Mexican sweet corn cake! You’ll feel like you just got takeout from your favorite Mexican restaurant!
Cook’s Tools – Loaded Vegetarian Quesadilla:
ONE YEAR AGO: Creamy Blueberry Crumb Bars
TWO YEARS AGO: Homemade Strawberry Syrup
THREE YEARS AGO: Edamame Stir Fry
Loaded Vegetarian Quesadilla with Goat Cheese, Corn, Black Beans, and Poblano
- 1 1/2 cups crumbled goat cheese 6 ounces
- 1 cup shredded sharp cheddar cheese shredded 4 ounces
- 3 tablespoons vegetable oil
- 1 large yellow onion small dice
- 1 large ear corn kernels cut from cob (or ¾ cup thawed frozen corn)
- 1 poblano chile stemmed, seeded, and chopped
- 1 15-ounce can black beans, rinsed and drained
- 2 Tablespoon water
- 2 Tablespoons lime juice
- ¾ teaspoon ground cumin
- Salt and pepper
- 4 10-inch flour tortillas
- FOR SERVING: optional:
- Sour cream
- Sweet corn cake
- In small bowl, toss together cheeses; set aside.
- In 12-inch nonstick skillet heat 2 tablespoons oil over medium-high heat until shimmering. Stir in onion, corn, and poblano and cook until softened and edges of onion begin to brown, about 6-7 minutes.
- Stir in beans, water, lime juice, and cumin and cook until water evaporates, about 1 minute.
- Remove mixture from heat, and coarsely mash mixture with potato masher, and then season with salt and pepper to taste.
- Spread ¼ of corn mixture over half of each tortilla, leaving ½-inch border around edges. Sprinkle ¼ of cheese mixture over corn mixture, and fold other half of tortilla over the half with filling. Press firmly to seal.
- Wipe skillet out with paper towel, and heat 1 ½ teaspoons oil in empty skillet over medium-high heat until shimmering. Cook 2 quesadillas at a time until crispy and golden brown in spots, about 1-2 minutes per side.
- Move cooked quesadillas to cutting board, and repeat with reaming 1 ½ teaspoons oil and last 2 quesadillas. Cut quesadillas into wedges and serve with sour cream, salsa, guacamole, and sweet corn cake.
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