Veggie Quesadillas
Veggie Quesadillas
Chock full of beans, vegetables and cheese–these quesadillas are filling!
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20 min
Prep Time
30 min
Total Time
6
servings Ingredients
1 (15-ounce) can black beans, rinsed, drained
1 medium (34 cup) tomato, chopped
14 cup Land O Lakes® Butter with Olive Oil & Sea Salt, divided
1 medium (1 14 cups) zucchini, chopped
1 medium (34 cup) green bell pepper, chopped
13 cup chopped onion
12 teaspoon salt
14 teaspoon pepper
12 cup sour cream
14 cup salsa
6 (10-inch) flour tortillas
8 ounces (2 cups) Land O Lakes® Mexican Blend Farmstyle Cut Shredded Cheese
How to make
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STEP 1
Combine black beans and tomato in bowl; set aside.
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STEP 2
Melt 1 tablespoon Butter with Olive Oil & Sea Salt in 12-inch skillet until sizzling. Add zucchini, bell pepper, onion, salt and pepper. Continue cooking, stirring frequently, 6-8 minutes or until vegetables are softened. Add to black beans and tomato; mix well.
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STEP 3
Combine sour cream and salsa in bowl; set aside.
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STEP 4
Heat 12-inch skillet over medium heat. Spread 1/2 tablespoon Butter with Olive Oil & Sea Salt onto one side of each tortilla.
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STEP 5
Place generous 2 tablespoons shredded cheese onto half of unbuttered side of each tortilla. Top with about 1/2 cup vegetable mixture and generous 2 tablespoons shredded cheese. Fold each tortilla in half over filling.
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STEP 6
Place 2 quesadillas into skillet; cook, turning once, 4-6 minutes or until outside is golden brown and cheese is melted. Keep warm. Repeat with remaining quesadillas.
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STEP 7
Cut each quesadillas into quarters; serve with sour cream mixture.
530 Calories
29 Fat (g)
60 Cholesterol (mg)
1560 Sodium (mg)
50 Carbohydrates (g)
5 Dietary Fiber
17 Protein (g)
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Land O Lakes® Butter with Olive Oil & Sea Salt enhances the flavor of everything on the family menu, from appetizers to veggies to main dish recipes.
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