Vegetable Quesadillas Recipe

Veggies filled Quesadilla with healthy salad

1 can of black beans
1 bowl can corn
1/2 cup beans
6-large flour tortillas
1/2 cup salsa, drained
1/2 cup cut all colour peppers
1 1/2 cups (6 ounces) shredded Cheddar cheese
1 small onion, sliced
1/2 teaspoon kosher salt
Some fresh cilantro leaves
1/4 teaspoon black pepper
juice of 1 to 2 limes
2tablespoons extra-virgin olive oil
1 head romaine sliced lettuce

Vegetables quesadilla recipe
In a bowl, mix the beans, peppers and pinch of salt. Place 4 tortillas on foil-lined baking sheet. Heat oven to 400° F. Spread 2 1/2 tablespoons bean mixture on each of 4 tortillas; top each with 1/2 cup spinach corn mixture ( already cooked in pan for 2 minutes with a pinch of salt) and 1 tortilla. Sprinkle the tortillas with half the cheese and top it with the bean mixture. Sprinkle some remaining cheese. Bake the quesadillas until the cheese has melted approx. for 5 to 6 minutes. Transfer to a cutting board.
For salad- in a bowl, combine onion, cilantro leaves, salt, pepper, lime juice, and oil. Add the lettuce and toss.
Cut each quesadilla into 6 wedges. Serve it with the salad.

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