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.
Provided by maggiecain
Categories World Cuisine Recipes Latin American Mexican
Time 45m
Yield 4
Number Of Ingredients 10
Steps:
- 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.
- 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.
- 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.
Nutrition Facts : Calories 361.4 calories, Carbohydrate 75.8 g, Cholesterol 3 mg, Fat 5.6 g, Fiber 12.3 g, Protein 18.5 g, SaturatedFat 1.2 g, Sodium 1427.5 mg, Sugar 5.7 g
LIGHT & LUSCIOUS VEGETARIAN QUESADILLA
This light and flavorful recipe was created for RSC#11. The vegetables with the melted gouda make for a light appetizer or snack. These are wonderful eaten plain or with salsa. Special Note: Make sure you use enough cheese and melt it around the nuts and beans so they don't fall out, toppings let you control how much zip it has :)
Provided by CandyTX
Categories Lunch/Snacks
Time 35m
Yield 6 quesadillas, 6 serving(s)
Number Of Ingredients 7
Steps:
- Heat olive oil in a medium frying pan. Wilt Baby Spinach in the oil until tender, but so that it still is separate leaves. Set aside to cool for 3 minutes.
- In a large bowl mix by hand: Pine Nutes, Gouda, shallots, and Black Beans. Add Baby Spinach once cooled.
- Spoon 3 tablespoons of mixture onto a flour tortilla. Top with another tortilla. Fry tortillas in frying pan for 2 minutes per side or until golden brown.
- Cut quesadillas into quarters and serve with salsa or guacamole.
Nutrition Facts : Calories 356.9, Fat 13.8, SaturatedFat 2, Sodium 405.6, Carbohydrate 47.6, Fiber 7.8, Sugar 1.6, Protein 12.3
HEALTHY STUFFED VEGETARIAN QUESADILLAS
As a vegetarian who watches what she eats, I tried to come up with a quesadilla recipe that was delicious, AND low in fat and calories. Tangy, healthy, and easy! This recipe is easy to throw together after a long day.
Provided by Callie
Categories Vegetable
Time 20m
Yield 2 quesadillas, 2 serving(s)
Number Of Ingredients 7
Steps:
- Place oven on the broil setting.
- Heat a large skillet over medium heat. Mix flour and water well, and cook like a pancake in the skillet until cooked through--about 2-3 minutes each side.
- Place tortillas on a baking sheet. On one side of the tortillas, spread salsa. Top with green bell pepper, onion, and cheese. Fold the tortillas in half, and place in the oven. Broil for 2-3 minutes, until the edges are browned. Flip them over, and broil another 2-3 minutes on the other side.
- Remove from oven, and spread fat free sour cream on top. Serve warm.
VEGETABLE QUESADILLAS WITH FRESH SALSA
Provided by Marge Perry
Categories Bean Cheese Tomato Appetizer Super Bowl Low Cal Cheddar Spinach Healthy Tortillas Self Sugar Conscious Vegetarian Pescatarian Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher
Yield Makes 6 servings
Number Of Ingredients 12
Steps:
- In a bowl, combine tomatoes, onion, cilantro, juice, cumin and salt. In a second bowl, mash beans; stir in chipotle. Working one at a time, top half of each tortilla with 1/4 avocado slices, 1/4 bean mixture, 1 cup spinach and 4 tablespoons cheese; fold in half. Heat a large nonstick skillet over medium-high heat; add 1 quesadilla and cook, flipping once, until both sides are brown and crispy, 1 to 2 minutes per side. Repeat with remaining quesadillas. Let cool slightly; cut each quesadilla into 3 wedges; serve with tomato salsa.
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- In a large mixing bowl, add black beans, corn, pepper, cilantro, red onion, cumin and salt; stir well to combine. Preheat oven to 350 degrees F and line 2 large baking sheets with parchment paper or silicone mats.
- Build each quesadilla: on a half of tortilla sprinkle 3 tbsp (half of 1/3 cup) of cheese, spread 1/2 cup veggie mixture and sprinkle with remaining 3 tbsp of cheese. Fold the other half of tortilla on top pressing on it somewhat gently-hard making a half moon shape. Repeat and make 8 quesadillas. If you have any leftover veggie mixture - eat it.
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