- VE
- LS
Oven-Baked Veggie Quesadillas
These Oven-Baked Veggie Quesadillas are an easy way to make several crispy, cheesy quesadillas at once—no standing over the stove or flipping them one by one. They're filled with black beans, corn, peppers, and plenty of melted cheese for a simple, satisfying vegetarian dinner. The filling also keeps in the fridge for up to 5 days, so you can assemble and bake fresh quesadillas whenever you need a quick meal.
Ingredients
Instructions
- Step 1
Preheat the oven to 340°F (170°C) using conventional oven settings (top and bottom heat). Wash and finely dice the bell peppers. Peel and finely dice the onion. Place the beans in a colander, rinse thoroughly under cold running water, and drain well. In a large bowl, combine the bell peppers, onion, beans, corn, tomato paste, taco seasoning, and the juice of ½ lime. Mix until well combined and season generously with salt and black pepper.
- Step 2
Arrange the tortillas on two parchment-lined baking sheets. Spoon the filling evenly over one half of each tortilla, sprinkle with the cheese, and fold the other half of each tortilla over the filling.
- Step 3
Bake for 17 to 20 minutes, swapping the positions of the baking sheets after about 8 minutes so the quesadillas cook evenly. They are ready when the cheese is melted and the tortillas are lightly golden and crisp around the edges.
- Step 4
Let the quesadillas rest for 3 to 5 minutes, then cut them into triangles and serve with your favorite dipping sauce.
- Step 5
For meal prep, store the unbaked filling in an airtight container in the refrigerator for up to 5 days and assemble and bake individual quesadillas as needed. Alternatively, let leftover baked quesadillas cool completely, store them in an airtight container in the refrigerator, and enjoy them cold or reheat them before serving.
Per serving
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