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BLACK BEAN & VEGGIE QUESADILLAS

BLACK BEAN & VEGGIE QUESADILLAS

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Prep Time 10 minutes
Cook Time 8 minutes
Course Appetizer, Drinks
Servings 1
Calories 452.6 kcal

Notes

Nutrition per Serving Cal: 452.6 • Fat: 12.8g • Carb: 62.1g • Protein: 25.5g • Fiber: 30.6 g • Sugar: 3.7g
Ingredients
  • 1/4 tsp canola oil
  • 2 Tbsp chopped red onion
  • 2 Tbsp carrot, diced finely
  • 2 Tbsp canned corn, drained
  • 1 clove garlic, minced
  • 1 large burrito style tortilla (I used whole wheat Carb balance from Mission)
  • 1/4 cup reduced fat Mexican cheese blend, shredded
  • 1/2 cup black beans
  • S&P to taste
  • 3 Tbsp tomatillo salsa
Method
  1. Heat the oil over medium high heat in a skillet. When hot, add red onion and carrot. Saute for 3 minutes, add corn and cook for another 2-3 minutes, stirring occasionally. Add garlic and cook for 1 more minute. Season with salt and pepper.
  2. Meanwhile, heat another skillet over medium heat.
  3. Place tortilla on a flat surface and cover half of it with 1/8 cup of cheese. Top with the veggies and then the black beans. Here I sprinkled just a bit of smoked salt on my beans to give a slightly smoky flavor! Top with remaining cheese and fold.
  4. Spray the skillet with Pam and carefully place the quesadilla in it. Cover to help the cheese melt and cook for 3-5 minutes, until lightly browned and crispy. Flip and continue to cook until the other side is lightly browned.
  5. Slice into wedges and serve with salsa.