Servings: 8 (4 triangular portions)
8 burrito size flour tortillas, low fat and at least 5 grams of fiber per serving
2 cups reduced fat Mexican cheese blend, shredded
1 cup cooked low-sodium seasoned black beans, drained
1 cup leftover shredded pork or thin slices of steak* (trimmed of any visible fat)
1/2 cup sliced and steamed zucchini, drained in colander
1/4 cup cooked diced yellow onions
2 cups favorite salsa
1/4 cup diced green chilies
Non-stick low calorie cooking spray
Fat free sour cream (optional)
Heat large non-stick pan to medium.
Spray pan with non-stick cooking spray.
Place one tortilla in the pan.
Layer 1/8 cup of shredded Mexican cheese blend on half of tortilla.
Layer 1/8 cup black beans, 1 Tbsp. onions and 2 Tbsp. cooked zucchini and sprinkle on 1 Tbsp. diced green chilies.
Layer on another 1/8 cup shredded cheese over top of other half of tortilla.
Fold over the quesadilla.
Cook both sides until they’re a delectable golden brown.
Repeat steps two through eight, until all quesadillas are made, so keep warm in foil or oven.
Plate each quesadilla and cut into 4 triangular sections. Serve each 4 triangular portions with 1/4 cup side ramekin or small dish of your favorite salsa.
If you’d like, top each serving with a dollop of (optional) fat-free sour cream.
Karen’s Note: You might want to make sure the beans, onions and zucchini are heated in the microwave and drained of juices, before adding them to the quesadilla. This will definitely help the cheese melt faster. *You can also use turkey bacon or turkey sausage pieces in place of the meat for these great tasting quesadillas!