Brandi is natural born food lover of anything from gourmet cheeses and wine down to plain baked breads. When not in the kitchen cooking, she loves to be outdoors, especially near the ocean. She puts her focus mainly on healthy organic ea...
Never feel guilty about eating Mexican food again. These quesadillas are literally loaded with vegetables and are a perfect dinner, especially for picky eaters. Not only are these quick to make, but they are also a healthy option.
Vegetable overload quesadillas
Nonstick cooking spray, olive oil or butter
12 flour tortillas (or any other type you prefer)
1 can black beans, drained and rinsed
1 cup canned corn kernels (you can substitute fresh or frozen)
2 roasted green hatch chilies (or you may substitute 6-ounce can green chilies)
4 green onions, sliced very thin
1/2 cup diced red onion
1-1/2 cups shredded pepper jack cheese and cheddar cheese mix
Lightly oil the surface of a large pan. Place over medium heat.
Lay one tortilla in the pan and sprinkle a small amount of cheese evenly over it. Add all of the veggies and top with fresh cilantro and a little bit more of the cheese.
Cook the tortilla about three minutes flipping over and cooking an additional two to three minutes or until the tortilla is a nice golden brown color. Continue with the remaining quesadillas.
Cut each quesadilla into wedges. Serve with sour cream or salsa.