How long does it take to make Savory Sunflower Microgreen Quesadilla?
This recipe takes approximately 20 min total.
20 min
· Serves 2
· Updated March 18, 2026
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Sunflower microgreens are best added fresh as a finishing ingredient. This quick quesadilla is loaded with gooey cheese and sunflower microgreens, making it a tasty and nutritious meal perfect for any time of day.
This recipe takes approximately 20 min total.
Sunflower microgreens work best as a fresh finishing ingredient, adding color, texture, and a just-cut flavor that stands out right before serving.
2 whole wheat tortillas
1 cup shredded cheese (cheddar or mozzarella)
1/2 cup Black Oil Sunflower microgreens
1/4 cup black beans, rinsed and drained
1/4 teaspoon cumin
1 tablespoon olive oil
Salsa for serving
Heat olive oil in a skillet over medium heat, then place one tortilla in the skillet.
Sprinkle half of the shredded cheese, black beans, and sunflower microgreens on top of the tortilla.
Cover with the second tortilla and cook until golden brown, about 3-4 minutes per side.
Remove from the skillet, slice into wedges, and serve with salsa on the side.
Delight in the cheesy goodness and the nutritious crunch of sunflower microgreens!
Sunflower microgreens are often chosen for their combination of texture, culinary versatility, and nutrient density. Research on microgreens generally focuses on concentrated vitamins, minerals, and phytochemicals relative to mature vegetables, while noting that values vary by crop, growing conditions, and harvest timing.
• Microgreens have been studied for concentrated nutrient and phytochemical content relative to mature vegetables.
moderate evidence• Nutrient composition varies substantially by species, growing conditions, and post-harvest handling.
strong evidence• Using microgreens fresh preserves texture and may better retain some heat-sensitive qualities compared to prolonged cooking.
limited evidence1. Assessment of Vitamin and Carotenoid Concentrations of Emerging Food Products: Edible Microgreens — Journal of Agricultural and Food Chemistry, 2012
2. Microgreens: Production, Shelf Life, and Bioactive Components — Critical Reviews in Food Science and Nutrition, 2017