Easy Open-Faced Enchilada Veggie Quesadillas
This recipe came together one busy evening when I had tortillas, a fridge full of veggies, and a craving for something cheesy. Instead of folding them, I laid them flat, loaded them with enchilada flavor, and turned them into golden, open-faced delights. These quesadillas are fast, fun, and a great way to get more veggies on the table—without anyone complaining!
- Prep Time: 10 minutes
- Cook Time: 12 minutes
- Total Time: 22 minutes
- Yield: 4 1x
Ingredients
4 medium flour tortillas
1 cup enchilada sauce
1 bell pepper, thinly sliced
1 zucchini, chopped
½ red onion, sliced
1 cup corn (fresh, frozen, or canned)
1 can black beans, rinsed and drained
1½ cups shredded Mexican cheese blend
1 tsp cumin
Salt and pepper to taste
Fresh cilantro, avocado, or sour cream for topping (optional)
Instructions
Preheat oven to 400°F (200°C) and line a baking sheet with parchment paper.
Lay tortillas flat on the sheet. Spread enchilada sauce over each one.
Top with veggies and beans, then sprinkle with cumin, salt, and pepper.
Cover with cheese and bake for 10–12 minutes, or until the edges are crispy and the cheese is bubbling.
Garnish with toppings of your choice and enjoy hot!
Notes
Great source of: Vitamins A & C, fiber, plant protein, and flavor-packed satisfaction
Nutrition
- Calories: ~320 per serving
- Fiber: 6g
- Protein: 13g