Makes 8 servings
Quick quesadillas make a great weeknight dinner. Top with your favorite salsa and serve alongside a green salad.
- Nonstick olive oil spray
- 2 zucchini, chopped
- 1 teaspoon chili powder
- 1 teaspoon ground cumin
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 2 scallions, thinly sliced
- 15 oz can black beans, drained and rinsed
- 16 (6-inch) flour tortillas
- 8 oz shredded reduced-fat Monterey Jack cheese
- 1/2 cup chopped fresh cilantro
Drain and rinse the canned beans. Put in a large mixing bowl. Grate the zucchini. Toss the grated zucchini with a teaspoon of salt in a colander, then squeeze out excess water. Combine the zucchini with the beans, spices, grated cheese, and scallions. Spritz one side of each tortilla with olive oil spray. Place eight tortillas oil-side down on a baking sheet. Spread some filling on each tortilla then top with another tortilla (oil-side up). Broil 1-2 minutes (until golden) and flip. Broil the flip side another 1-2 minutes.
Servings per Recipe: 8Amount per Serving
Calories from Fat:
Total Fat: 2g
Saturated Fat: 1g
Dietary Fiber: 12g
The U.S. Food and Drug Administration (FDA) recommends 2000 calories a day as a reasonable average guideline for most American adults. Click here to learn how you can use the Monday 2000 to reset the calorie budget you have to spend each day. For specific calorie recommendations based on your age, metabolism and medical history, consult your doctor or nutritionist.