Vegetarian Quesadilla

By Dianne Godfrey.
 Date: Jan. 28th, 2019 - 1:00 PM

Ingredients

8 whole wheat large (8”) tortillas

14 oz can black beans, rinsed & drained

1 cup corn

1 large bell pepper, diced

1/3 cup cilantro, finely chopped

1/3 cup red onion, minced

2 tsp cumin

Pinch of salt

2 2/3 cups cheese that melts well, shredded (cheddar, mozzarella)

Salsa and yogurt, for serving

Instructions

In a large mixing bowl, add black beans, corn, pepper, cilantro, red onion, cumin and salt; stir well to combine. Preheat oven to 350 degrees F and line 2 large baking sheets with parchment paper or silicone mats.

Build each quesadilla: on a half of tortilla sprinkle 3 tbsp (half of 1/3 cup) of cheese, spread 1/2 cup veggie mixture and sprinkle with remaining 3 tbsp of cheese. Fold the other half of tortilla on top pressing on it somewhat gently-hard making a half moon shape. Repeat and make 8 quesadillas. If you have any leftover veggie mixture – eat it.

Bake for 20 minutes. Remove from the oven, let rest for 3-5 minutes and cut each quesadilla in half using serrated knife. Serve with salsa and yogurt.

Healthy and So Easy Vegetarian Quesadilla Recipe with black beans, veggies and moderate amount of cheese tucked inside a whole wheat tortilla and baked. Or turn into a freezer meal for busy nights.