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Veggie-Stuffed Quesadillas with Pico de Gallo

  • Ready in: 30 min.
  • Serves: 4
  • Complexity: easy
Veggie-Stuffed Quesadillas with Pico de Gallo


  • 4 CAULIPOWER Cauliflower Tortillas
  • 1.5 cups colby-jack cheese
  • ½ cup black beans, drained and rinsed
  • ½ cup red, orange and green peppers, finely chopped
  • ¼ cup red onion, finely chopped
  • 3 tomatoes (toma or vine) diced & strained to remove excess liquid
  • ½ cup white onion, diced
  • 1 jalapeno, seeded and diced
  • 2 tablespoon fresh cilantro, chopped
  • 1 lime, juiced to taste
  • salt, to taste


For the Veggie-Stuffed Quesadillas:

  1. Lay out 4 tortillas and distribute the cheese, black beans, peppers, and onions evenly over one-half of the tortillas.

  2. Fold over each tortilla, to make a half-moon shape.

  3. Heat a large skillet over medium heat. Drizzle with oil to just coat bottom of pan.

  4. Cook each quesadilla until browned on both sides and cheese is melted.

  5. Cover skillet with lid or sheet of tinfoil to help the cheese melt faster. Top with Pico de Gallo and enjoy.

For the Pico de Gallo:

  1. Combine all ingredients in a bowl and stir to combine.

  2. Season with additional lime juice or salt to taste.


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