Filled with sautéed summer veggies and melty cheese these Farmer's Market Quesadillas make quick and easy lunches that are satisfyingly healthy.
6
Servings
9
Ingredients
0
Comments
Ingredients
- 1 tablespoon Olive Oil
- ½ cups dice Bell Pepper, Red
- ¼ cups grate Zucchini
- ¼ cups grate Carrot
- ½ cups dice Onion, Red
- ½ cups chop Spinach
- ½ cups Black Beans, Canned
- 6 individual Flour Tortillas (8-inch/Med)
- 1 cup Cheddar Cheese, Sharp, 2%, Shredded
Containers
Supplies
Cooking Instructions
Freeze For Later Cooking Day Directions
Stovetop
These directions help you cook or prepare this meal PRIOR to being frozen for serving later (see Serving Day Directions when you are ready to prepare it to eat).
Why would I want to freeze this?
- Heat oil in a skillet over medium heat.
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Make From Frozen Serving Day Directions
Easy Assembly/Ready to Eat
These directions help you cook or reheat this meal AFTER it's been frozen for when you are ready to eat it.
- Thaw: In fridge
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Make It Now Cooking Directions
Stove Cook
These directions are for cooking this recipe to serve immediately and NOT to freeze for later.
- Heat oil in a skillet over medium heat.
- Add red bell pepper, zucchini, carrots, red onion, spinach, and black beans. Cook until spinach is wilted and onions are translucent.
- Remove from pan. Spray pan with cooking spray.
- Place one tortilla in pan. Place cheese and vegetable mixture on half of the tortilla, then fold other half on top of mixture.
- Cook for 3 minutes per side, or until golden brown.
- Repeat until all quesadillas are cooked.
Nutrition Facts
- Servings Per Recipe
- 6 Servings
- Serving Size
- 1 quesadilla Amount Per Serving
- Calories
- 261
- Total Fat
- 10g
- Saturated Fat
- 4g
- Trans Fat
- 0g
- Cholesterol
- 13mg
- Sodium
- 642mg
- Total Carbohydrates
- 31g
- Fiber
- 2g
- Sugar
- 2g
- Protein
- 11g
- WW Freestyle
- 7