Vegetable Quesadillas
Ingredients
- ¾ cup frozen corn kernels
- ½ cup chopped red bell pepper
- 1 Tbsp olive oil, divided
- ⅔ cup rinsed and drained canned black beans
- 2 tsp minced garlic
- 2 burrito size flour tortillas
- ⅔ cup shredded Mexican blend cheese
- ¼ cup sour cream
- 1 green onion, sliced
Instructions
- Preheat oven to 450°F; place a large baking sheet in oven while preheating.
- Cook corn and bell pepper in ½ Tbsp hot oil in a large skillet over medium-high heat 6 to 8 minutes or until browned and tender. Add beans and garlic; cook 2 minutes or until thoroughly heated.
- Divide bean mixture between tortillas, placing ingredients on half of each tortilla; sprinkle with cheese. Fold tortillas over filling, securing each with a wooden pick, if needed.
- Brush tortillas with ½ Tbsp oil. Transfer quesadillas to preheated baking sheets. Bake 10 minutes or until crisp and golden brown. Cut into wedges. Top with sour cream and, if desired, onion.
Nutritional Information
| Main | Total | |
| Servings | 2 | |
| Calories |
581
|
581
|
| Fat (g) | 28 | 28 |
| Sat. Fat (g) | 12 | 12 |
| Protein (g) | 21 | 21 |
| Carb (g) | 62 | 62 |
| Fiber (g) | 6 | 6 |
| Sodium (mg) | 904 | 904 |
| T. Sugs (g) | 6 | 6 |
| A. Sugs (g) | 0 | 0 |
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