Ingredients
4
4 servings
- •cooking spray
- •1 small zucchini, thinly sliced
- •1 small yellow squash, thinly sliced
- •1 small onion, slivered
- •1 clove garlic, finely chopped
- •1 (15 ounce) can vegetarian refried beans
- •8 (8 inch) whole wheat tortillas
- •½ cup reduced-fat shredded Cheddar cheese
- •2 teaspoons vegetable oil, or as needed
- •1 cup salsa
Instructions
- Spray a nonstick skillet with cooking spray. Add zucchini, squash, and onion; cook, stirring occasionally, for 5 minutes. Add garlic. Continue cooking until vegetables are tender, about 2 minutes more.
- Spread a scant 1/4 cup refried beans over each tortilla. Set 4 tortillas aside to be the tops of the quesadillas. Spoon 1/4 of the vegetable mixture over the remaining 4 tortillas. Sprinkle 2 tablespoons Cheddar cheese over the vegetables. Cover with the reserved tortillas, bean-side down.
- Wipe skillet out with a paper towel. Heat oil in the skillet over low heat. Add 1 quesadilla. Cook until browned and heated through, 2 to 3 minutes per side. Repeat with remaining quesadillas. Serve each quesadilla with 1/4 cup salsa.
Nutritional Facts
Per 4 servings
- Calories: 361
- Carbohydrate: 76g
- Fat: 6g
- Fiber: 12g
- Protein: 19g
- Sugar: 6g
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