FoodWage
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.
Ingredients for servings
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1 teaspoon canola oil
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1 cup coarsely chopped poblano chile
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0.5 cup frozen whole-kernel corn
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0.75 cup packaged precooked quinoa and brown rice (such as Seeds of Change)
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0.25 teaspoon salt
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5 ounces fresh spinach teaspoon
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3 ounces sharp cheddar cheese shredded (about 3/4 cup)
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1 cup canned unsalted black beans rinsed and drained
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2 teaspoons Mexican hot sauce cup
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8 flour tortillas (6-inch)
Cooking spray
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6 tablespoons light sour cream
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6 lime wedges
Quesadilla
Optional Garnishes
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).