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Photo of Veggie & black bean quesadillas by WW

Veggie & black bean quesadillas

7
Points®
Total Time
25 min
Prep
15 min
Cook
10 min
Serves
4
Difficulty
Easy
If you’d like to spice up the quesadillas, add some chopped pickled jalapeños, a few teaspoons minced chipotles en adobo, or a dash or two of hot sauce to the vegetables along with the chili powder in step 1.

Ingredients

Cooking spray

4 spray(s)

Red bell pepper

1 small, chopped

Uncooked 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

Table salt

¼ tsp

Cilantro

¼ cup(s), chopped

Shredded reduced fat Mexican-style cheese

1 cup(s)

Whole-wheat tortilla

4 tortilla(s), medium

Plain fat free Greek yogurt

½ cup(s)

Salsa sauce

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, 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. Serving size: 1 quesadilla (2 wedges), 2 tablespoons yogurt, and 2 tablespoons salsa

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