Confetti Corn Quesadillas
- Preparing Time: 30 minutes
- Total Time: 30 minutes
- Served Person: 0
- 1/2 tsp salt
- 1 tsp chili powder
- 1/4 tsp black pepper
- 2 tbs vegetable oil
- 1 cup corn kernals(canned needs to be drained frozen needs to be thawed first.)
- 1 cup grated zucchini squeezed dry
- 1/4 cilantro, chopped
- 1 jalapeno, seeded and chopped (optional)
- 1-15 oz can black beans rinsed and drained
- 8 oz reduced fat mexican blend shreeded cheese (i use s
- 8 flour tortillas (7-8 in diameter)
- Carbohydrate 4.95099333333333 g
- Cholesterol 0 mg
- Fat 20.8829266754311 g
- Fiber 1.84393337281545 g
- Protein 1.67438 g
- Saturated Fat 1.59079754231217 g
- Serving Size 1 1 recipe (373g)
- Sodium 25.5886666666667 mg
- Sugar 3.10705996051788 g
- Trans Fat 0.350706041773325 g
- Calories 205 calories
In a large bowl, gently toss together the corn, zucchini, cilantro, jalapeno, beans, salt, pepper, and chili powder. Stir in the cheese.Heat the oven to 200?. Set the tortillas on a work surface. Put about 1/3 cup or more of the filling on half of each tortilla, spreading it to the edge and then folding the other half over it.In a large nonstick frying pan, heat 1/2 tablespoon of the oil over medium heat. Add 2 of the quesadillas to the pan and cook them for about 2 minutes per side, until the cheese melts. Transfer them to a baking sheet and keep them warm in the oven while you cook the remaining quesadillas, adding a bit more oil to the pan for each batch. 8 servings, or fewer if your a big eater.The calories may be reduced depending mainly on the tortillas you use. The low carb type offer low calories, a good bit more protien and fiber. If you spray the skillet with non-stick oil, and illiminate the vegetable oil, this may also reduce the fat and calories, I use butter at home.Number of Servings: 8Recipe submitted by SparkPeople user MONNIEK.
