Veggie and black bean quesadillas
9
Points®
Total time: 19 min • Prep: 6 min • Cook: 10 min • Serves: 4 • Difficulty: Easy
These delicious quesadillas can be made in less than 20 minutes, and the filling comes together in the microwave. It's a crowd-pleaser for meat eaters and vegetarians alike. The bell pepper, zucchini, and corn are heated through until they're nice and crisp-tender, which should only take about a minute. Simply stir in the black beans, chili powder, salt, and fresh cilantro, sprinkle with Mexican-style cheese, and the filling is ready to go. After the quesadillas are toasted until they're nicely crisp and heated through, garnish with some salsa and Greek yogurt to make this one of the best veggie appetizers that you've ever had.
Ingredients
Bell pepper(s)
1 item(s), small
Uncooked zucchini
1 small
Frozen corn kernels
0.5 cup(s)
Canned black beans
1 cup(s)
Chili powder
1.5 tsp
Table salt
0.25 tsp
Cilantro
0.25 cup(s)
Shredded reduced fat Mexican-style cheese
1 cup(s)
Whole-wheat tortilla
4 medium
Plain fat free Greek yogurt
0.5 cup(s)
Salsa sauce
0.5 cup(s)
Cooking spray
4 spray(s)
Instructions
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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