Confetti Corn Quesadillas
A festive and healthy treat! These veggie-packed quesadillas are perfect for a spooky Halloween meal. Add a sour cream spiderweb on top for extra fun!
Equipment
- Griddle or nonstick skillet
Ingredients
Filling
- 2 cups shredded Monterey Jack cheese
- 1 can (15 oz) black beans rinsed and drained
- 1 cup fresh or frozen corn thawed
- 1 cup shredded zucchini
- 1/4 cup fresh cilantro minced
- 1 jalapeno pepper seeded and finely chopped
- 1/2 tsp salt
- 1/4 tsp black pepper
- 1 tsp chili powder
Assembly
- 1 tbsp canola oil
- 10 flour or whole wheat tortillas 8 inches
Instructions
- In a large bowl, stir together the cheese, black beans, corn, zucchini, cilantro, jalapeno, salt, pepper, and chili powder until well mixed.
- Lightly brush oil on one side of each tortilla. Place two tortillas oil-side down on a griddle or nonstick skillet. Spoon about ½ cup of the cheese mixture onto half of each tortilla, then fold the other half over to close.
- Cook over low heat for 3–4 minutes per side, until the cheese is melted and the tortilla is lightly golden. Cut each quesadilla into wedges. Repeat with the remaining tortillas and filling.
- Optional: For a spooky Halloween twist, pipe a spiderweb pattern on top with sour cream (cut a tiny corner off a plastic bag, fill with sour cream, and squeeze). Serve with salsa and guacamole.
Notes
Nutrition per serving: Calories: 293, Total Carbs: 35g, Net Carbs: 33g, Fats: 12g, Protein: 13g.
