Veggie and Black Bean Quesadillas

Total Time
19 min
6 min
10 min


uncooked bell pepper(s)

1 item(s), small, red, chopped

uncooked zucchini

1 small, cut into thin strips

frozen corn kernels

½ cup(s)

canned black beans

1 cup(s), rinsed and drained

chili powder

1½ tsp

table salt

¼ tsp


¼ cup(s), chopped fresh

shredded reduced-fat Mexican-style cheese

1 cup(s)

whole wheat tortilla(s)

4 medium

plain fat free Greek yogurt

½ cup(s)

salsa sauce

½ cup(s)

cooking spray

4 spray(s)


  1. Place bell pepper, zucchini, and corn in medium microwavable bowl. Cover with wax paper and microwave on High until vegetables are crisp-tender, abut 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. Per serving; 1 quesadilla, 2 tablespoons yogurt, and 2 tablespoons salsa

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