350 Calorie Gluten Free Veggie Quesadilla
Nutritional Info
- Servings Per Recipe: 1
- Amount Per Serving
- Calories: 350.2
- Total Fat: 15.6 g
- Cholesterol: 33.3 mg
- Sodium: 524.6 mg
- Total Carbs: 41.3 g
- Dietary Fiber: 8.0 g
- Protein: 13.6 g
View full nutritional breakdown of 350 Calorie Gluten Free Veggie Quesadilla calories by ingredient
Introduction
This is a quick & easy, high fiber lunch. This is a quick & easy, high fiber lunch.Number of Servings: 1
Ingredients
-
2 Soft Corn Tortillas
1/4 cup Kuner's Refried Black Beans with Lime Juice
1/4 cup Colby Monterey Jack Cheese, Shredded
1/3 cup Bird's Eye Ultimate Southwest Blend (frozen corn, onion, black bean, and poblano pepper mix)
2 Tbsp. Sour Cream
2 Tbsp. Pico de Gallo
Cooking Spray
Tips
To save a few calories sub in greek yogurt with a spritz of lime for the sour cream.
The cooking spray makes the quesadilla crispy. If you want it to remain softer, then skip that step.
Directions
The first step is optional. I spray each side of the tortillas with cooking spray. Then place the tortillas on a cookie sheet. Broil them on high for 1 minute on each side in the oven to soften them.
Next preheat the oven at 350 degrees. Spread the re-fried black beans evenly on each tortilla. Be sure to coat close to the edge of the tortilla. Next top each tortilla with the colby jack cheese. Microwave the frozen Southwest blend for 30 seconds to heat/thaw the vegetables. Drain and add to each tortilla. Bake each tortilla open-faced in the oven for 10 minutes until the cheese is melted. Next broil them on high for 2 minutes until the cheese is slightly browned for added flavor. Make sure you keep an eye on them so that the tortillas don't burn. Then flip one tortilla on top of the other and cut it into quarters. Garnish with the sour cream and pico de gallo.
Serving Size: 1
Next preheat the oven at 350 degrees. Spread the re-fried black beans evenly on each tortilla. Be sure to coat close to the edge of the tortilla. Next top each tortilla with the colby jack cheese. Microwave the frozen Southwest blend for 30 seconds to heat/thaw the vegetables. Drain and add to each tortilla. Bake each tortilla open-faced in the oven for 10 minutes until the cheese is melted. Next broil them on high for 2 minutes until the cheese is slightly browned for added flavor. Make sure you keep an eye on them so that the tortillas don't burn. Then flip one tortilla on top of the other and cut it into quarters. Garnish with the sour cream and pico de gallo.
Serving Size: 1