- Total time 30 minutes
- Portion size 4 servings
Ingredients
Method
In large skillet, heat oil over medium-high heat. Add zucchini, corn, chili, garlic and onion powders, and jalapeño pepper, if using. Season with salt and pepper. Cook, stirring occasionally, until vegetables are tender-crisp and golden, 6 to 8 minutes. Stir in beans, cilantro and lime juice. Transfer mixture to bowl and wipe skillet.
Place 1 tortilla in hot skillet. Sprinkle with 1/3 to 1/2 cup of the shredded cheese. Top with one quarter of vegetable mixture and 1/3 to 1/2 cup of remaining shredded cheese. Cover with 1 tortilla and press down with spatula. Cook on medium-high heat, flipping halfway through cooking time, until quesadilla is golden brown and cheese is melted, 3 to 5 minutes. Repeat with remaining tortillas, cheese and vegetable mixture. Cut quesadillas into quarters. Serve with lime wedges, if using, and salsa, if desired.
Nutritional facts PER SERVING
- Iron 5.6 mg
- Fibre 7 g
- Sodium 1,475 mg
- Sugars 10 g
- Protein 38 g
- Calories 890
- Total fat 45 g
- Cholesterol 100 mg
- Saturated fat 22 g
- Total carbohydrate 83 g
