Vegetarian Slow Cooker Quesadillas
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 12
Ingredients
2 cups any type of dried beans1 cup canned diced tomatoes, no salt added2 cups waterdash of black pepperdash of garlic powder1/4 block of firm tofu, crumbled1 tablespoon of chicken fat (leave out if you're a vegetarian)2 cups low sodium chicken or vegetable stock1 whole wheat tortilla,1 ounce low fat cheddar1 ounce full-fat Monterey Jack cheese
Combine first 8 ingredients in a slow cooker and let sit overnight. In the morning, set the slow cooker to high and let it run for for four hours.
Drain off any excess liquid and set aside the mixture.
Set out tortilla on a plate and add 1 cup of the bean mixture. Sprinkle about 3/4 of the cheese on top. Fold or roll the tortilla and turn over so that the end is tucked under. Sprinkle the remaining cheese on top.
Bake for 2 minutes in a microwave.
Serves: 12
Serving size: 1/2 c. beans, 1 ounce cheddar, 1 ounce Monterey Jack over 1 tortilla
Number of Servings: 12
Recipe submitted by SparkPeople user JESPAH.
Drain off any excess liquid and set aside the mixture.
Set out tortilla on a plate and add 1 cup of the bean mixture. Sprinkle about 3/4 of the cheese on top. Fold or roll the tortilla and turn over so that the end is tucked under. Sprinkle the remaining cheese on top.
Bake for 2 minutes in a microwave.
Serves: 12
Serving size: 1/2 c. beans, 1 ounce cheddar, 1 ounce Monterey Jack over 1 tortilla
Number of Servings: 12
Recipe submitted by SparkPeople user JESPAH.
Nutritional Info Amount Per Serving
- Calories: 347.1
- Total Fat: 15.3 g
- Cholesterol: 32.2 mg
- Sodium: 746.5 mg
- Total Carbs: 33.0 g
- Dietary Fiber: 6.9 g
- Protein: 21.7 g
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