Vegetarian Quesadillas

Vegetarian Quesadillas

These are delicious and very filling! The small amount of cheese really goes a long way - they taste cheesy but aren't oozing and loaded with fat. They also contain lots of fiber. For a very nutritious and yummy meal, I eat half of one, a salad with avocado, and an orange.

Active Time
20 mins
Total Time
45 mins
Yield
4 quesadillas

Tags

appetizers beginner cheese condiments dinner ethnic fried garlic herbs lowfat maindishes makeaheadmeals mexican mexicancategory mexicaninspired oil onion quickandeasy salsa sauces tortilla vegetables vegetarian zucchini

How to Make It

1. Step
Spray a nonstick skillet with cooking spray. Add zucchini, squash, and onion; cook, stirring occasionally, for 5 minutes. Add garlic. Continue cooking until vegetables are tender, about 2 minutes more.
2. Step
Spread a scant 1/4 cup refried beans over each tortilla. Set 4 tortillas aside to be the tops of the quesadillas. Spoon 1/4 of the vegetable mixture over the remaining 4 tortillas. Sprinkle 2 tablespoons Cheddar cheese over the vegetables. Cover with the reserved tortillas, bean-side down.
3. Step
Wipe skillet out with a paper towel. Heat oil in the skillet over low heat. Add 1 quesadilla. Cook until browned and heated through, 2 to 3 minutes per side. Repeat with remaining quesadillas. Serve each quesadilla with 1/4 cup salsa.

Ingredients

  • cooking spray
  • 1 small zucchini, thinly sliced
  • 1 small yellow squash, thinly sliced
  • 1 small onion, slivered
  • 1 clove garlic, finely chopped
  • 1 (15 ounce) can vegetarian refried beans
  • 8 (8 inch) whole wheat tortillas
  • ½ cup reduced-fat shredded Cheddar cheese
  • 2 teaspoons vegetable oil, or as needed
  • 1 cup salsa

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