Veggie & black bean quesadillas
7
Points®
Temps total: 25 min • Préparation: 15 min • Cuisson: 10 min • Portions: 4 • Difficulté: Facile
If you’d like to spice up the quesadillas, add some chopped pickled jalapeños, a few teaspoons minced chipotles in adobo, or a dash or two of hot sauce to the vegetables along with the chili powder in step 1.
Ingrédients
Cooking spray
4 spray(s)
Red bell pepper
1 small, chopped
Zucchini
1 small, cut into thin strips
Frozen corn
½ cup(s), kernels
Canned black beans
1 cup(s), rinsed and drained
Chili powder
1½ tsp(s)
Table salt
¼ tsp(s)
Cilantro
¼ cup(s), chopped
Shredded reduced-fat Mexican-style cheese
1 cup(s)
Whole wheat tortilla
4 medium
Plain fat free Greek yogurt
½ cup(s)
Salsa verde
½ cup(s)
Instructions
1
Place bell pepper, zucchini, and corn in medium microwavable bowl. Cover and microwave on High until vegetables are crisp-tender, about 1 1/2 minutes. Drain vegetables and stir in black beans, chili powder, salt, and cilantro.
2
Sprinkle 2 tablespoons cheese over half of each tortilla. Spoon one-fourth of vegetable mixture over cheese. Sprinkle vegetables evenly with remaining cheese. Fold unfilled half of each tortilla over filling and press down lightly.
3
Heat large nonstick skillet over medium heat. Lightly spray quesadillas on both sides with nonstick spray. Cook 2 quesadillas at a time, turning once, until crisp and heated through, about 4 minutes. Cut each quesadilla into 2 wedges and serve with yogurt and salsa.
4
Serving size: 1 quesadilla (2 wedges), 2 tablespoons yogurt, and 2 tablespoons salsa
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