Loaded Vegetable Quesadillas

There’s nothing like a warm gooey quesadilla after a long day.  These are filled with vegetables, simple to prepare, and utterly delicious. You will feel like you are indulging, but they are actually healthy.

Recipe adapted from Food Network

Ingredients:

2 medium zucchini

1 bell pepper

½ onion

1 clove garlic

1 15 ounce can low sodium black beans

½ pint cherry tomatoes

1 teaspoon chipotle lime seasoning (or similar seasoning)

½ to 1 cup shredded cheese (Monterrey Jack, pepper jack, etc..)

5-6 large whole wheat tortillas

Toppings: avocado, salsa, plain nonfat Greek yogurt, …

Directions:

1. Chop all vegetables. 
2. Preheat oven to 350 degrees and prepare a large baking sheet with aluminum foil and nonstick spray.
3. Sauté vegetables over medium low heat with chipotle lime seasoning for 5-10 minutes.
4. Halve cherry tomatoes.  Cook tomatoes in another pan over medium low heat for 5 minutes.  Add rinsed and drained black beans.  Cook 5-10 minutes gently mixing to slightly smush the black beans.
5. Divide black bean mixture over the tortillas and spread.
6. Top with vegetables.
7. Spread shredded cheese over the vegetables.
8. Press a second tortilla on top (or leave them open faced to reduce carbs).  Spray with olive oil spray.
9. Bake at 350 for 10-15 minutes.
10. Increase heat to Broil on high.  Broil for 3 minutes.
11. Serve topped with avocado, salsa, plain nonfat Greek yogurt, etc….