Ingredients

• cooking spray
• 1 small zucchini , thinly sliced
• 1 small yellow squash , thinly sliced
• 1 small onion , slivered
• 1 clove garlic , finely chopped
• 1 , 15 ounce
• 8 , 8 inch
• 0.5 cups reduced-fat shredded Cheddar cheese
• 2 teaspoons vegetable oil , or as needed
• 1 cup salsa

Instructions

1. 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. 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. 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 per serving