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Vegetable Quesadillas

Nutrition Facts
Servings per Recipe:
8 servings
 Amount Per Serving
Calories 280
Fat 6g
Sodium 910mg
Total carbohydrate 44g
Fiber 3g
Protein  11g
1 can (7 ounces) whole kernel corn, drained
1 can (10 ounces) diced tomatoes with green chilies
1 Tbsp. fresh cilantro or parsley, chopped
1 cup fat-free refried beans
16  6 inch flour tortillas
1 cup reduced-fat cheese, shredded
½ cup nonfat sour cream (optional)
½ cup salsa (optional)
  1. In a medium bowl, combine corn, tomatoes, and cilantro (or parsley). Mix well.
  2. Spread 2 tablespoons of refried beans on 8 tortillas.
  3. On remaining 8 tortillas, evenly spread 2 Tablespoons of cheese and 2 Tablespoons of corn mixture
  4. Cover each with 1 bean covered tortilla, bean side down to make a quesadilla.
  5. In a large nonstick skillet over medium heat, heat 1 quesadilla for 1 to 2 minutes on each side or until cheese is melted and tortillas are toasted.
  6. Remove quesadilla from skillet; repeat with remaining quesadillas.
  7. To serve, cut each quesadilla into 4 wedges.
  8. If desired, serve with non-fat sour cream and salsa.

1. You can 1 tsp. dried parsley or cilantro in place of fresh in this recipe!

Keywords: beans, cheese, corn, Mexican, tomatoes with green chilies, tortilla, vegetables, vegetarian

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