Stuffed Quesadillas
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 8
Ingredients
Avocados, California (Haas), 1 cup, pureed Sour Cream, non fat, 1/4 cupPace Chunky Salsa - Mild, 1 cupMushrooms, cooked, 1 cup piecesZucchini, 2 cups, gratedRed Ripe Tomatoes, 1 medium dicedYellow Sweet Corn, Canned, 1 cup Bush's, Black Beans, 1 cup (I prefer to use low sodium)Mission , Low Carb Whole Wheat Burrito Size Tortilla, about 8 1/2 Onion - chopped and cooked1 Clove Garlic ChoppedMozzarella Cheese, part skim milk, as neededOptional - Lime Juice
Mix avocado, sour cream, and a few tbs of Pace salsa to make Guacamole
In large frying pan, cook onion and garlic together on medium heat, then add zucchini.
Drain corn and beans, add to frying pan with diced tomato and remaining salsa. Cook until moisture has been reduced. Add sliced mushrooms.
In separate frying pan, place tortilla and fill half with filling, adding cheese as desired. Fold over and cook on each side until crispy.
Serve topped with guacamole and lime juice, if desired
Serving Size: One Quesadilla (one tortilla folded in half and stuffed)
Number of Servings: 8
Recipe submitted by SparkPeople user ELLWINY.
In large frying pan, cook onion and garlic together on medium heat, then add zucchini.
Drain corn and beans, add to frying pan with diced tomato and remaining salsa. Cook until moisture has been reduced. Add sliced mushrooms.
In separate frying pan, place tortilla and fill half with filling, adding cheese as desired. Fold over and cook on each side until crispy.
Serve topped with guacamole and lime juice, if desired
Serving Size: One Quesadilla (one tortilla folded in half and stuffed)
Number of Servings: 8
Recipe submitted by SparkPeople user ELLWINY.
Nutritional Info Amount Per Serving
- Calories: 356.8
- Total Fat: 13.6 g
- Cholesterol: 15.3 mg
- Sodium: 843.5 mg
- Total Carbs: 44.3 g
- Dietary Fiber: 25.3 g
- Protein: 15.6 g