Veggie and black bean quesadillas
Uncooked bell pepper(s)
1 item(s), small, red, chopped
1 small, cut into thin strips
Frozen corn kernels
Canned black beans
1 cup(s), rinsed and drained
¼ cup(s), chopped fresh
Shredded reduced-fat Mexican-style cheese
Plain fat free Greek yogurt
- 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.
- 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.
- 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.
- Per serving; 1 quesadilla, 2 tablespoons yogurt, and 2 tablespoons salsa