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.
Ingredients
- cooking spray
- 1 small zucchini , thinly sliced
- 1 small yellow squash , thinly sliced
- 1 small onion , slivered
- 1 clove garlic , finely chopped
- 1 can vegetarian refried beans , 15 ounce
- 8 whole wheat tortillas , 8 inch
- 0.5 cups reduced-fat shredded Cheddar cheese
- 2 teaspoons vegetable oil , or as needed
- 1 cup salsa
Instructions
-
1
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.
-
2
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.
-
3
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
Per serving
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