Low Fat Vegetarian Quesadilla
Indulge in the vibrant flavors of a Low Fat Vegetarian Quesadilla, a healthy twist on a classic favorite! This quick and easy recipe combines whole wheat tortillas with a colorful medley of diced red and green bell peppers, zucchini, black beans, and red onion, all seasoned with cumin and chili powder for a zesty kick. Topped with just enough low-fat shredded cheddar cheese to bind the filling, this guilt-free dish is cooked to golden perfection in a skillet without heavy oils. Ready in just 20 minutes, it’s the ideal meal for busy weeknights or light lunches, offering a hearty combination of protein and veggies with minimal fat. Pair it with low-fat Greek yogurt and fresh salsa for a tangy, refreshing finish. Perfect for vegetarians, health-conscious foodies, and anyone craving a satisfying, wholesome meal!
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Recipe Information
Ingredients
- 2 pieces Whole wheat tortillas
- 1 cup Low-fat shredded cheddar cheese
- 0.5 cup Red bell pepper, diced
- 0.5 cup Green bell pepper, diced
- 0.5 cup Zucchini, diced
- 0.5 cup Black beans, rinsed and drained
- 0.25 cup Red onion, finely chopped
- 2 tablespoons Cilantro, chopped
- 0.5 teaspoons Ground cumin
- 0.5 teaspoons Chili powder
- 1 as needed Nonstick cooking spray
- 0.25 cup Low-fat plain Greek yogurt (for serving, optional)
- 0.25 cup Salsa (for serving, optional)
Instructions
Heat a nonstick skillet over medium heat and lightly coat it with nonstick cooking spray.
In a mixing bowl, combine the diced red bell pepper, green bell pepper, zucchini, black beans, red onion, chopped cilantro, ground cumin, and chili powder. Stir to combine evenly.
Place one whole wheat tortilla on a flat surface and sprinkle half of the low-fat shredded cheddar cheese over it, leaving about a half-inch border around the edges.
Spread the vegetable and bean mixture evenly over the cheese layer.
Sprinkle the remaining cheese over the vegetable mixture and top with the second tortilla.
Carefully transfer the assembled quesadilla to the preheated skillet. Cook for 3-4 minutes, or until the bottom tortilla is golden brown and crispy.
Using a wide spatula, carefully flip the quesadilla and cook for another 3-4 minutes, or until the other side is golden and the cheese has melted completely.
Remove the quesadilla from the skillet and transfer it to a cutting board. Let it cool for 1-2 minutes before cutting it into wedges.
Serve warm with low-fat plain Greek yogurt and salsa on the side, if desired.
Nutrition Facts
Calories |
870 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 18.7 g | 24% | |
| Saturated Fat | 7.9 g | 40% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 44 mg | 15% | |
| Sodium | 2555 mg | 111% | |
| Total Carbohydrate | 98.1 g | 36% | |
| Dietary Fiber | 20.6 g | 74% | |
| Total Sugars | 16.5 g | ||
| Protein | 63.1 g | 126% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 1054 mg | 81% | |
| Iron | 7.6 mg | 42% | |
| Potassium | 1629 mg | 35% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
