Black bean and veggie quesadillas
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 2
Ingredients
Taco seasoningBeans, black, .25 cup Zucchini, 1 cup, sliced Onions, raw, 2 tbsp chopped *Peppers, sweet, red, fresh1 *Whole Wheat Tortilla, *Peanut Oil, 1 tbsp1/3 cup *Cheddar Cheese Fine Shred Reduced Fat *Trader Jose's (Trader Joe's) Salsa Autentica, 2 tbsp Sour Cream, reduced fat, 3 tbsp Spinach, fresh, 1 cup
Dice vegetables finely. Set spinach aside.
Heat oil in frying pan. Add onion and saute. Add taco seasoning and saute for another moment until it becomes fragrant. Add other vegetables and saute until they become crisp-tender. Add beans and saute until the flavors blend.
Remove bean mix from pan and place tortilla n pan. Place bean mix in one half of the tortilla, top with cheese, and fold over other half of tortilla. Toast briefly on one side until tortilla gets lightly crunchy and then flip so the other side gets toasty and crunchy too.
Top with sour cream and salsa, and enjoy the fresh spinach on the side.
Serving Size: Makes 2 servings
Number of Servings: 2
Recipe submitted by SparkPeople user SCREAMINGFLEA.
Heat oil in frying pan. Add onion and saute. Add taco seasoning and saute for another moment until it becomes fragrant. Add other vegetables and saute until they become crisp-tender. Add beans and saute until the flavors blend.
Remove bean mix from pan and place tortilla n pan. Place bean mix in one half of the tortilla, top with cheese, and fold over other half of tortilla. Toast briefly on one side until tortilla gets lightly crunchy and then flip so the other side gets toasty and crunchy too.
Top with sour cream and salsa, and enjoy the fresh spinach on the side.
Serving Size: Makes 2 servings
Number of Servings: 2
Recipe submitted by SparkPeople user SCREAMINGFLEA.
Nutritional Info Amount Per Serving
- Calories: 277.5
- Total Fat: 16.5 g
- Cholesterol: 28.8 mg
- Sodium: 525.9 mg
- Total Carbs: 32.4 g
- Dietary Fiber: 5.2 g
- Protein: 12.0 g
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