Cheddar Veggie Quesadilla with Black Beans and Corn

By AislePrompt Editorial · ·

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are developed and reviewed.

A quick and kid-friendly quesadilla packed with colorful vegetables and melted cheese, perfect for lunch or a light dinner. This Mexican-inspired kid-friendly recipe (vegetarian), ready in about 22 minutes, pairs large flour tortillas, shredded cheddar cheese, red bell pepper for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 400 calories and feeds 2, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 10 min Cook: 12 min Serves 2 Mexican cuisine 400 cal/serving
Build a week of meals around this recipe → Shop this recipe on Instacart → Shop equipment ↓

Ingredients

The griddle we’d cook this on → Best Griddles for 2026: Stovetop and Electric Picks + Buying Guide

Affiliate disclosure: AislePrompt may earn a commission on qualifying purchases made through Amazon links, at no additional cost to you. See our policy →

Equipment for this recipe

Tools this recipe's steps call for, with a link to each on Amazon.

More Cookware & pots → Shop all kitchen tools →

Instructions

  1. Step 1: Heat 1 tbsp olive oil in a medium skillet over medium heat. Add 1/2 diced red bell pepper, 1/3 cup corn kernels, and 1/3 cup rinsed black beans. Sprinkle 1/4 tsp ground cumin and 1/8 tsp salt, sautéing for 4-5 minutes until vegetables are tender and fragrant.
  2. Step 2: Remove the veggies from the skillet and wipe it clean. Place one large flour tortilla flat in the skillet over medium-low heat.
  3. Step 3: Evenly sprinkle 1/2 cup shredded cheddar cheese on one half of the tortilla, then layer the sautéed vegetables over the cheese. Add the remaining 1/2 cup cheese on top of the vegetables.
  4. Step 4: Fold the tortilla in half and cook for 3-4 minutes until the bottom is golden and the cheese starts melting. Flip carefully and cook the other side for 3-4 minutes until golden and cheese is fully melted.
  5. Step 5: Remove from skillet, let cool 1 minute, then cut into 4 wedges and serve.

Related recipes