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"Vegetables are a must on a diet. I suggest carrot cake, zucchini bread, and pumpkin pie."--Jim Davis

Ultra-easy Veggie Quesadillas Recipe

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This recipe for Ultra-easy Veggie Quesadillas is from The Mom's Club of West Chester East, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1 T. oil (vegetable or olive)
1 small onion, coarsely chopped (about ˝ c.)
2 cloves garlic, minced or 2 t. bottled minced garlic
1 c. yellow corn (thawed if frozen)
2 cans (15oz each) black beans, rinsed and drained
˝ t. ground cumin
8 large tortillas
1 c. shredded Cheddar cheese
Directions:
Directions:
Preheat oven to 450F. Heat oil in a large skillet over medium heat. Add chopped onion and minced garlic and sauté until onion is translucent (about 3 min). Add beans and corn to skillet, stir to mix. Add cumin, stir to mix. Heat the bean mixture through and remove from heat. Spray baking sheet with non-stick cooking spray and place one tortilla on baking sheet. Spoon ˝ cup of bean mixture onto one half of the tortilla, top with 2 T of shredded cheese. Fold tortilla in 1/2 over the bean mixture, pressing lightly so it adheres. Repeat process with 3 more tortillas on the first baking sheet. Use a second baking sheet and repeat process for remaining tortillas and bean mixture. Bake quesadilla in oven until tortillas are crisp and cheese is melted, about 5-7 min. Use a pizza cutter to cut quesadillas into wedges, serve immediately with sour cream, salsa, tomato, and lettuce

 

 

 

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