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Vegetarian Quesadillas

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"These are delicious and very filling! The small amount of cheese really goes a long way - they taste cheesy but aren't oozing and loaded with fat. They also contain lots of fiber. For a very nutritious and yummy meal, I eat half of one, a salad with avocado, and an orange."
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Ingredients

45 m servings 361
Original recipe yields 4 servings (4 quesadillas)

Directions

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  1. Spray a nonstick skillet with cooking spray. Add zucchini, squash, and onion; cook, stirring occasionally, for 5 minutes. Add garlic. Continue cooking until vegetables are tender, about 2 minutes more.
  2. Spread a scant 1/4 cup refried beans over each tortilla. Set 4 tortillas aside to be the tops of the quesadillas. Spoon 1/4 of the vegetable mixture over the remaining 4 tortillas. Sprinkle 2 tablespoons Cheddar cheese over the vegetables. Cover with the reserved tortillas, bean-side down.
  3. Wipe skillet out with a paper towel. Heat oil in the skillet over low heat. Add 1 quesadilla. Cook until browned and heated through, 2 to 3 minutes per side. Repeat with remaining quesadillas. Serve each quesadilla with 1/4 cup salsa.

Footnotes

  • Cook's Note:
  • Filled quesadillas can be refrigerated for several days before cooking.

Nutrition Facts


Per Serving: 361 calories; 5.6 75.8 18.5 3 1427 Full nutrition

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