Name: Veggie & Black Bean Quesadillas
Prep time: 15 min
Cook time: 10 min
Total time: 25 min
Yield: 4 servings
Ingredients: 4 sprays cooking spray; 1 small red bell pepper, chopped; 1 small zucchini, cut into thin strips; 1/2 cup frozen corn kernels; 1 cup canned black beans, rinsed and drained; 1 1/2 tsp chili powder; 1/4 tsp table salt; 1/4 cup chopped cilantro; 1 cup reduced-fat Mexican-style cheese; 4 medium whole-wheat tortillas; 1/2 cup fat-free plain Greek yogurt; 1/2 cup salsa

Let’s make it.

Microwave the bell pepper, zucchini and corn in a covered bowl until crisp-tender, about 1 1/2 minutes. Drain, then stir in the beans, chili powder, salt and cilantro.
Scatter 2 Tbsp cheese over half of each tortilla. Divide the vegetable mixture among them, add the remaining cheese and fold each tortilla closed.
Lightly coat both sides with cooking spray. Cook in a large nonstick skillet over medium heat, turning once, until crisp and hot, about 4 minutes.
Cut each quesadilla into 2 wedges. Serve each with 2 Tbsp yogurt and 2 Tbsp salsa.

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Ingredients and directions are transcribed from the supplied recipe card. The PDF includes the original layout, serving notes and any nutrition or WW Points estimates.

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Total time includes the stated rest or chill time where provided. When a cook time is a range, the longer time is shown.

Veggie & Black Bean Quesadillas

What you’ll need.

Let’s make it.

Keep the original close.