Veggie Confetti Quesadillas |
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Prep Time: 15 Minutes Cook Time: 25 Minutes |
Ready In: 40 Minutes Servings: 4 |
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The tastiest way I get my vegetables in! Try adding 1 tsp cumin, 1 tsp ground red pepper, or 1 diced medium jalapeno for something a little spicier. I use a cast iron skillet for a real quesadilla look- just be careful with the handle. And, as always, when trying to get kids to eat their vegetables, the smaller the dice, the better. You can even try grating the vegetables with a cheese grater. Ingredients:
2 medium carrots |
1 medium zucchini |
1 large onion |
2 medium tomatoes |
1 garlic clove |
1 (16 ounce) can corn, drained and rinse |
1 (16 ounce) can black beans, drained and rinsed |
1 bunch fresh cilantro, finely chopped |
6 ounces low-fat cheddar cheese, grated |
6 whole wheat tortillas |
2 cups plain nonfat yogurt |
2 tablespoons canola oil |
Directions:
1. Rinse all vegetables. Do not peel.
2. Dice onion, carrots and zucchini. Seed and dice tomatoes. Mince garlic.
3. Heat canola oil in skillet over medium heat.
4. Sauté carrots 3-4 minutes until semi-soft.
5. Add zucchini, onion, tomatoes, garlic, corn, black beans, optional spices, and 1/2 chopped cilantro, reserving other 1/2 chopped cilantro for later. Cook an additional 3-4 minutes.
6. Transfer quesadilla mixture to a large bowl.
7. Return skillet to stove and spray lightly with canola oil.
8. Place tortilla in pan over medium heat. Add cheese over entire tortilla, add mixture to 1/2 the tortilla. Fold in half. Cook each side evenly, about 1-2 minutes, or until golden brown. Place aside and make remaining quesadillas.
9. Stir remaining cilantro into plain nonfat yogurt and use as a dip. Serve with your favorite salsa.
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