Claudette Bailey These festive quesadillas are packed with flavorful vegetables.
Ingredients
1⁄2 cup plain nonfat yogurt
1⁄4 cup light Ranch dressing
2 tablespoons salsa
1 cup diced red or green pepper
1 cup diced zucchini
1 can pinto beans (15 ounces)
8 flour tortillas (soft taco size, about 7″)
1 cup shredded cheddar or Colby Jack cheese made from 2% milk
Instructions
- Make Ranch Sauce by mixing 1/2 cup yogurt and ranch dressing in small bowl. Set aside.
- Make Zesty Sauce by mixing 1/2 cup yogurt and salsa in small bowl. Set aside.
- Rinse pepper. Cut off the stem end and remove seeds. Chop into small pieces on clean cutting board.
- Rinse zucchini. Peel if you like. Chop into small pieces on cutting board.
- Put a colander in the sink. Pour beans into the colander and rinse.
- Place one tortilla on a dinner plate.
- Spread 1/8 of beans on one half of a tortilla. Mash beans with a fork.
- Top with 1/8 cup of the pepper and 1/8 cup of the zucchini.
- Sprinkle with 2 Tbsp of cheese.
- Repeat process to make remaining quesadillas.
- Slide one quesadilla into a nonstick skillet or skillet sprayed with non-stick spray.
- Cook on medium heat for 2-3 minutes or until the bottom of tortilla is crisp and light brown.
- Fold plain side of tortilla over the side with vegetables using a pancake turner.
- Slide out of pan carefully onto a plate and cover with foil to keep warm. Cut in half.
- Repeat with rest of tortillas.
- Serve with Ranch Sauce and Zesty Sauce on the side.
MyPlate Exchanges:
1 oz. protein
1/2 cup vegetables
3/4 cup dairy
2 oz. grains