CRISPY VEGETABLE QUESADILLA

These crispy vegetable quesadillas, courtesy of Cooking Light, are easy and delicious! Poblano chile gives these veggie-filled wedges a spicy kick while mashed beans and savory cheese holds the quesadilla together. Serve with lime and light sour cream for a satisfying brown bag lunch.


under 15 mins
breakfast

Ingredients for servings

    Quesadilla

  • 1 teaspoon canola oil

  • 1 cup coarsely chopped poblano chile

  • 0.5 cup frozen whole-kernel corn

  • 0.75 cup packaged precooked quinoa and brown rice (such as Seeds of Change)

  • 0.25 teaspoon salt

  • 5 ounces fresh spinach teaspoon

  • 3 ounces sharp cheddar cheese shredded (about 3/4 cup)

  • 1 cup canned unsalted black beans rinsed and drained

  • 2 teaspoons Mexican hot sauce cup

  • 8 flour tortillas (6-inch)

  • Cooking spray

  • Optional Garnishes

  • 6 tablespoons light sour cream

  • 6 lime wedges

Directions

  • Place oven rack in middle of oven. Preheat broiler to high. Place a baking sheet on rack in oven (keep pan in oven as it preheats).

  • Heat a large skillet over medium-high heat. Add oil to pan; swirl to coat. Add poblano and corn; cook 5 minutes, stirring once. Add quinoa, salt, and spinach; sauté 2 minutes or until spinach wilts. Remove from heat; stir in cheese.

  • Combine beans and hot sauce in a small bowl; mash with fork until smooth. Spread 2.5 tablespoons bean mixture on each of 4 tortillas; top each with 0.5 cup spinach mixture and 1 tortilla. Lightly coat quesadillas with cooking spray. Arrange quesadillas on preheated pan in oven; broil 3 minutes or until lightly browned, turning once.

  • Combine beans and hot sauce in a small bowl; mash with fork until smooth. Spread 2.5 tablespoons bean mixture on each of 4 tortillas; top each with 0.5 cup spinach mixture and 1 tortilla. Lightly coat quesadillas with cooking spray. Arrange quesadillas on preheated pan in oven; broil 3 minutes or until lightly browned, turning once.

Notes

The key to a perfect crisp is a sparing amount of cooking spray so that extra fat doesn’t absorb into the quesadilla. Plus, spreading mashed beans onto each tortilla forms a protective layer that keeps the veggie juices contained (and the tortillas crisp).

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