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A sliced veggie quesadilla on a plate with bowls of guacamole and salsa
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5 from 2 votes

Veggie Quesadillas

Veggie Quesadillas are chock full of flavor, but low on calories. You can't go wrong with corn, zucchini, black beans, and cheese. Delicious as a meal or a snack!
Prep Time10 minutes
Cook Time5 minutes
Total Time15 minutes
Course: Dinner, Main Course
Cuisine: Mexican/Spanish
Keyword: Quesadillas, Vegetarian
Servings: 4
Calories: 386kcal
Author: Erica Walker

Ingredients

  • 1 cup frozen corn
  • 1 cup grated zucchini juices squeezed out
  • 1/2 bunch cilantro chopped
  • 2 tablespoons diced jalapeno or more if you like it hot
  • 14 ounces black beans drained and rinsed
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper
  • 2 teaspoons chili powder
  • 1/2 teaspoon cumin
  • 1 cup Monterey Jack cheese shredded
  • 4 low-carb flour tortillas or whole wheat

Instructions

  • Combine all ingredients except for the cheese (and tortillas of course) in a large bowl.
    Black beans, corn, zucchini, and spices in a bowl
  • Place mixture in a large skillet and fry until hot.
    Black beans, corn, zucchini, and spices cooking in a skillet
  • Heat a medium-sized skillet over medium heat. Place a tortilla in the pan. Add a few large scoops of the corn/bean mixture and a little cheese on half of the tortilla.
    A tortilla in a skillet topped with cheese and a vegetable mixture
  • Fold tortilla over, then flip sides. When cheese is melted, cut in half and serve!
    A sliced veggie quesadilla on a plate with bowls of guacamole and salsa

Notes

Add Additional Veggies
  • Carrots
  • Green or Red bell pepper
  • Sauteed onions
  • Mushrooms
  • Spinach
  • Onions
  • Broccoli
  • Black olives
  • Tomatoes

Nutrition

Calories: 386kcal | Carbohydrates: 34g | Protein: 23g | Fat: 20g | Saturated Fat: 12g | Cholesterol: 53mg | Sodium: 613mg | Potassium: 675mg | Fiber: 9g | Sugar: 2g | Vitamin A: 1400IU | Vitamin C: 24mg | Calcium: 481mg | Iron: 3mg