Description
These veggie quesadillas are easy to make and perfect for lunch!
Ingredients
Units
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- 1/2 tbsp vegetable oil
- 1/4 cup chopped red onion
- 1 jalapeno pepper, chopped
- 1/2 red pepper, chopped
- 1/2 cup cooked black beans
- 1/2 cup corn kernels
- 1/2 tsp chilli powder
- 1/4 tsp salt
- 1/4 tsp ground black pepper
- 2 large tortillas (8-10″ diameter)
- 1 cup shredded tex-Mex cheese
Instructions
- Heat the vegetable oil in a pan on medium-high heat, then add the chopped red onion and let cook for 1 minute.
- Next, add the jalapeno pepper and red pepper and let cook for another 1-2 minutes.
- Add the black beans, corn kernels, chilli powder, salt and pepper and mix everything together for about another minute. Remove from heat.
- Spray a large pan with cooking spray and place the tortilla in the pan on medium heat.
- Layer half the tortilla with 1/2 cup of cheese and a few spoonfuls of the vegetable mixture, then fold the tortilla in half.
- Cook on one side for 2 minutes or until lightly browned, then flip and cook on the second side for another 1-2 minutes until the cheese is melted through.
- Remove from the pan and cut into quarters.
- Repeat with the second tortilla.
- Serve as is or with salsa and guacamole.
Notes
Use gluten-free tortillas if needed.
Don’t overstuff the tortillas otherwise, the quesadillas can fall apart.
Nutrition
- Serving Size: 1/2 of the recipe
- Calories: 390
- Sugar: 3g
- Fat: 11.5g
- Carbohydrates: 58g
- Fiber: 7g
- Protein: 16g