Recipe of the Week

Santa Fe Veggie Quesadillas

6 servings

Ingredients
1/2 cup diced red bell pepper
1/2 cup canned black beans, rinsed and drained

1/2 cup no-added-salt canned corn, drained

1 green onion, chopped

1/8 teaspoon cumin

1/8 teaspoon garlic salt

Cooking spray

4 eight-inch whole wheat tortillas

1 cup shredded 2% Colby–Monterey Jack cheese blend

Cooking Instructions: In a bowl, stir together red pepper, black beans, corn, onion, cumin, and garlic salt; set aside. Heat a large, nonstick skillet over medium heat. Spray warm skillet with cooking spray and place one tortilla flat in the skillet. After 1 minute, use a large spatula to flip the tortilla over. Sprinkle evenly with half of the cheese, then with half of the vegetable mixture. Top with a second tortilla. Cover the skillet with a lid and cook 30 seconds, or until the cheese begins to melt. Carefully flip quesadilla over with the large spatula, cover, and continue cooking an additional minute. Transfer to a serving dish and slice into 6 pie-shaped pieces. Cover to keep warm or place in a warm oven. Repeat process to make second quesadilla.

Serving Size: 2 pieces
Nutrition Facts Per Serving:

Calories: 180

Carbohydrate: 27 g

Protein: 9 g

Fat: 4 g

Saturated fat: 2 g

Sodium: 368 mg

Fiber: 3 g

This recipe came from diabetes self management.com