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Explore the delightful world of Tex-Mex cuisine with our Veggie-Packed Cheesy Quesadilla Bake. This delicious dish is not only a feast for the eyes but also a wholesome meal packed with nutrients. Perfect for family dinners, gatherings, or meal prep, this recipe combines vibrant vegetables with gooey cheese, creating a comforting dish that everyone will love. Let's dive into the ingredients, preparation, and the magic that makes this quesadilla bake a standout choice for any occasion.

Veggie-Packed Cheesy Quesadilla Bake

Discover the deliciousness of our Veggie-Packed Cheesy Quesadilla Bake, an irresistible Tex-Mex dish that combines vibrant vegetables with gooey cheese for a wholesome meal. Perfect for family dinners or gatherings, this recipe is packed with nutrients from black beans, corn, and colorful bell peppers. Easy to prepare with layers of tortillas, veggies, and cheese, it promises comfort and flavor in every bite. Elevate your next meal with this delightful bake!
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Ingredients
  

8 large flour tortillas

2 cups shredded mozzarella cheese

1 cup shredded cheddar cheese

1 cup black beans, rinsed and drained

1 cup corn kernels (fresh, frozen, or canned)

1 red bell pepper, diced

1 green bell pepper, diced

1 medium zucchini, diced

1 small red onion, diced

2 cloves garlic, minced

1 teaspoon ground cumin

1 teaspoon chili powder

½ teaspoon smoked paprika

Salt and pepper, to taste

1 tablespoon olive oil

Fresh cilantro, chopped (for garnish)

Sour cream or Greek yogurt (for serving)

Instructions
 

Preheat the Oven: Preheat your oven to 400°F (200°C) and lightly grease a large baking dish.

    Sauté the Veggies: In a large skillet, heat olive oil over medium heat. Add the diced red onion and garlic, sautéing for about 2-3 minutes until fragrant. Add the diced zucchini, red bell pepper, and green bell pepper, cooking for an additional 5-6 minutes until all the veggies are tender. Stir in the corn, black beans, cumin, chili powder, smoked paprika, salt, and pepper; cook for another 2 minutes. Remove from heat.

      Layer the Tortillas: Place one tortilla in the bottom of the greased baking dish. Spread a layer of the veggie mixture on top, then sprinkle with a generous handful of mozzarella and cheddar cheese. Repeat this layering process, alternating between tortillas, veggie filling, and cheese, until all ingredients are used, finishing with a final layer of cheese on top.

        Bake: Cover the dish with aluminum foil and bake in the preheated oven for 15 minutes. Then, remove the foil and bake for an additional 10-15 minutes or until the cheese is bubbly and golden brown.

          Cool and Serve: Once out of the oven, let the quesadilla bake cool for about 5 minutes. Slice into wedges, garnish with fresh cilantro, and serve with sour cream or Greek yogurt on the side.

            Prep Time: 15 minutes | Total Time: 45 minutes | Servings: 6-8