These Vegetarian Quesadillas are LOADED with goat cheese, cheddar, corn, black beans, and poblano peppers. They're quick and easy, and great for lunch or busy weeknight dinners!

Loaded Vegetarian Quesadilla with Goat Cheese, Corn, Black Beans, and Poblano

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!
Course Main Dish
Cuisine Mexican
Keyword quesadilla, vegitarian recipe
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 4 quesadillas
Calories 743kcal
Author Jillian - a Food, Folks and Fun original!


  • 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
  • Salsa
  • Guacamole
  • 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.


Serving: 1quesadilla | Calories: 743kcal | Carbohydrates: 66.1g | Protein: 34.7g | Fat: 39.6g | Saturated Fat: 20g | Cholesterol: 74mg | Sodium: 407mg | Potassium: 658mg | Fiber: 15.2g | Sugar: 5.6g | Calcium: 550mg | Iron: 4.5mg