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Easy and yummy! Veggies, beans, and cheese sandwiched in tortillas. You could add or substitute any vegetables that you’d like. Serve with sour cream and rice.
Ingredients
- 1 tablespoon vegetable oil
- 1 onion, finely diced
- 2 cloves garlic, minced
- 1 (15 ounce) can black beans, rinsed and drained
- 1 green bell pepper, chopped
- 2 tomatoes, chopped
- ½ (10 ounce) package frozen corn
- 12 (12 inch) flour tortillas
- 1 cup shredded Cheddar cheese
- ¼ cup vegetable oil
Directions
Step 1
Heat 1 tablespoon oil in a skillet over medium heat, and saute the onion and garlic until soft. Mix in beans, bell pepper, tomatoes, and corn; cook until heated through.
Step 2
Spread 6 tortillas with equal amounts of the bean and vegetable mixture. Sprinkle with equal amounts of the Cheddar cheese, and top with the remaining tortillas to form quesadillas.
Step 3
Heat 1/4 cup oil in a large skillet over medium-high heat. Place quesadillas in the skillet and cook, turning once, until cheese is melted and both sides are lightly browned.
Nutrition Facts (per serving)
| Nutrition Facts | |
|---|---|
| Servings Per Recipe 12 | |
| Calories 504 | |
| % Daily Value * | |
| Total Fat18g | 23% |
| Saturated Fat5g | 25% |
| Cholesterol10mg | 3% |
| Sodium913mg | 40% |
| Total Carbohydrate70g | 25% |
| Dietary Fiber6g | 23% |
| Total Sugars4g | |
| Protein15g | |
| Vitamin C13mg | 64% |
| Calcium237mg | 18% |
| Iron5mg | 27% |
| Potassium307mg | 7% |
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient.If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
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