Vegetable Quesadilla
Kid Approved |
Main Dishes |
Quick & Easy |
Snacks |
No Added Sugars |
High in Fiber |
Vegetarian |
WIC Friendly |
Egg-Free |
Nut-Free
Transform leftover vegetables into a quick snack or main dish that the whole family will love. This veggie-filled spin on the Mexican classic makes the perfect game-day snack or easy weeknight meal.
4
Servings
25 minutes
Total Time
$0.97
Cost per serving *
| Temperature: | Medium heat |
| Serving size: | 1 quesadilla |
| Prep time: | 10 minutes |
| Cook time: | 15 minutes |
| Total time: | 25 minutes |
| Equipment: | Cutting board Can opener Frying pan Plate to hold vegetables |
| Utensils: | Knife Spatula Measuring cups and spoons |
* Cost and availability of recipe ingredients may vary across different regions of Ohio. Cost per serving information should be used as a general guide when considering recipe cost.
Nutrition Facts
Recipe PDFIngredients
2 teaspoons olive oil OR vegetable oil
2 cups vegetables (zucchini, broccoli, bell pepper, onion, yellow squash, spinach, etc.), chopped
Non-stick spray
4 whole wheat tortillas
1 cup no salt added canned black beans, drained and rinsed
1 cup cheddar cheese, shredded
1/2 cup salsa OR 1/2 cup Celebrate Your Plate Summer Salsa, for serving
Instructions
- Before you begin, wash your hands, surfaces, utensils, and produce.
- Add oil to frying pan and heat over medium until the oil is lightly sizzling.
- Add vegetables to pan and cook for 4-6 minutes, stirring occasionally, until tender. Remove from pan and set aside.
- To prepare quesadillas, place tortillas on a clean surface. Cover half of each tortilla with 2 tablespoons of cheese, 1/4 cup black beans, and 1/4 of the cooked produce. Sprinkle with an additional 2 tablespoons of cheese. Fold the empty halves of the tortillas over the fillings to create a half-moon.
- Lightly coat the same pan with cooking spray. Place 2 quesadillas back to back in the center of the pan, with the folded sides touching. Cook on medium for 2-3 minutes, or until the bottoms of the tortillas begin to brown.
- Carefully flip each quesadilla. Cook for an additional 2-3 minutes, or until cheese is melted and bottom tortillas are browned.
- Repeat steps 5 and 6 to cook the remaining 2 quesadillas.
- Cut each quesadilla into four triangles. Serve warm with salsa.
Tips
- Choose any vegetables that are in season or use whatever you have on hand. You can also use leftover cooked vegetables for even quicker preparation.
- Be sure to chop all vegetables the same size to ensure even cooking.
- Add scrambled eggs to the filling for an easy grab-and-go breakfast.
Featured
Ingredients
Ingredients
What goes in Vegetable Quesadilla?
Black Beans
Spinach
Zucchini
Bell Pepper
Whole Wheat Tortillas
Nutritional Information(Per Serving)
CALORIES
320
TOTAL FAT
10g
SODIUM
710mg
TOTAL CARBS
41g
PROTEIN
17g
