Quesadillas get a fresh makeover in this easy recipe. Replace flour tortillas with corn, which contain less fat, calories, and sodium, and fill them with healthy fixings like onions and red peppers. Nonfat Greek yogurt also serves as a more nutritious topping than standard sour cream.
2 tsp. canola oil
1 small yellow onion, sliced into half moons
2 jarred roasted red peppers, sliced into strips
8 6-in. corn tortillas
1 15-oz. can no salt added black beans, drained and rinsed
1/2 c. shredded reduced-fat Monterey Jack cheese
Salsa, for serving (optional)
Nonfat plain Greek yogurt, for serving (optional)
Heat oil in a medium skillet over medium heat. Add onion slices and saute until soft and translucent, about 5 minutes. Add sliced peppers and saute for another couple of minutes. Remove vegetables from pan and set aside. Heat one tortilla in the pan and top with 1/4 of the vegetables, 1/4 of the beans, and 1/4 of the cheese. Cover with a second tortilla and press down with a spatula for a few minutes until the cheese starts to melt. Using a spatula and your other hand, carefully flip the quesadilla so that the top tortilla can brown for a few minutes. When the cheese is completely melted, remove the quesadilla from pan. Top with salsa and a dollop of yogurt if desired.
Makes 4 servings.
Recipe provided by registered dietitian and nutrition consultant Jessica Fishman Levinson, MS, RD, CDN, founder of Nutritioulicious