These southwest quesadillas are loaded with black beans, fresh pico de gallo, crispy corn, and warm melted cheese. Best served in a toasted Angelic Bakehouse Sprouted Grain wrap! There's no doubt theses quesadillas are sure to be a crowd hit!
This Southwest Quesadilla post is sponsored by Angelic Bakehouse. All thoughts are my own. Thank you so much for supporting brands that make The Fit Peach possible!
Why these southwest quesadillas are so good
A good quesadilla is hard to come by these days. In my personal opinion, you need more than just a flour tortilla and cheese to make a BOMB quesadilla. That's why I created this here southwest goddess of a quesadilla. It's loaded with all the tex-mix usuals - black beans, jalapeños, cilantro, pico de gallo, and melted cheese. The best part has to be the incredible crispy tortilla wrapped around it all though...
Angelic Bakehouse 7-Grain Wraps
For this recipe, I used Angelic Bakehouse's 7-Grain Wraps for an unconventional-style tortilla. These are not your average tortilla. They're made with a sprouted grain blend and with wholesome ingredients you can pronounce. Not to mention they're super sturdy (aka perfect for a fully-loaded quesadilla!) and come in a variety of flavors. If you're looking for a healthier alternative to the average flour tortilla, this is it. Check them out here and use code ANSLEY for 20% off your first order!
Loaded Quesadilla Ingredients
These quesadillas are incredibly easy to make and require only a few standard quesadilla ingredients:
- Tortillas - like I stared above, I used Angelic Bakehouse 7-Grain Wraps. The key here is to use a tortilla that is big and sturdy enough to hold all the delicious ingredients together
- Black beans - you can use any beans you wish here but we elected to use black beans because we are making a southwest-style quesadilla!
- Pico de gallo - fresh is best here. I picked up a fresh batch from our local supermarket but you can also make it yourself at home! If you want to add some heat, grab a pico de gallo that has some jalapeños mixed in
- Corn - again, we're making a southwest quesadilla here and I just can't see that without a little corn. I toasted our corn ahead of time in a skillet and then threw it in the quesadillas. Simple canned corn will work here too
- Mexican cheese - we used a fresh mexican blend but any cheese will work in this recipe. Feel free to use dairy-free if desired too
- Cilantro - to garnish. This provides that little hint of flavor that screams quesadilla
Tips When Making Southwest Quesadillas
- Grease your skillet with oil. This is crucial to getting a crispy and flavorful tortilla. My favorite oil to use is olive oil due to its rich flavor. Some other options would be avocado oil or coconut oil.
- Add your quesadilla ingredients on the bottom half of the tortilla. Trust me, this helps when you try to fold the quesadilla over.
- Sprinkle the cheese on first. This ensures the toppings have something to stick to. Once the cheese starts to melt on the tortilla, add the remaining quesadilla ingredients.
- Add a little more cheese on top. This is my secret tip. Just like you used the cheese on the bottom to make sure the ingredients had something to stick to, sprinkle just a little, on top of the ingredients before you fold it over. Again, this makes sure the tortilla will stick to the ingredients in the middle.
- Add toppings! Yes, even quesadillas deserve toppings. I love to use a dollop of greek yogurt (this is my substitute for sour cream) and more pico de gallo. Some other topping options are guacamole, more cheese, or even a bean dip if you have one on hand.
Check out more savory recipes here!
- 1 tablespoon olive oil
- 3 Angelic Bakehouse 7-Grain Wraps
- 1 cup shredded Mexican cheese - use dairy-free if desired
- 1 cup black beans - drained and rinsed
- 1 cup pico de gallo - store-bought or homemade
- ½ cup corn
- ¼ cup cilantro - chopped
- Greek yogurt - optional, to top
- Heat the olive oil in a skillet over medium heat. Lay a wrap down flat in the skillet and sprinkle ⅓ cup of shredded cheese on the lower half of the tortilla (reserve a little bit to sprinkle on top). Add ⅓ cup of black beans on top of the cheese, along with ⅓ cup pico de gallo, and about 2 tablespoon corn. Sprinkle the reserved cheese on top and let it all melt.1 tablespoon olive oil, 3 Angelic Bakehouse 7-Grain Wraps, 1 cup shredded Mexican cheese, 1 cup black beans, 1 cup pico de gallo, ½ cup corn
- Carefully fold over the top half of the quesadilla over all the ingredients and press down to seal. Remove from heat and repeat with another 2 tortillas.
- Slice the quesadillas into pieces and top with cilantro and a dollop of greek yogurt if desired.¼ cup cilantro, Greek yogurt