NJ SNAP-Ed Wellness Wednesday: Black Bean and Veggie Quesadilla

cheese

🥗Healthier: nutritional yeast

💰Cheaper: vegan cheese

Nutritional yeast adds a cheesy flavor with fewer calories.

flour tortillas

🥗Healthier: whole wheat tortillas

💰Cheaper: corn tortillas

Whole wheat adds fiber, while corn tortillas are often less expensive.

Gather all ingredients and equipment: box grater, can opener, colander, cutting board, skillet, measuring spoons, bowl, spatula, knife, and fork.

Open the can of black beans and drain them using a colander.

Grate the zucchini using the box grater.

In a skillet, heat 1 tablespoon of oil over medium heat.

Add the grated zucchini and fresh spinach to the skillet; sauté until softened.

Stir in the black beans, canned corn, a pinch of pepper, and 1/2 teaspoon of black pepper; mix well.

If the mixture seems dry, add 1-2 teaspoons of water to help it combine.

Place a tortilla in the skillet and sprinkle with cheddar cheese.

Add the veggie and bean mixture over half of the cheese on the tortilla.

Fold the tortilla over and cook until golden brown, flipping to cook the other side until the cheese is melted.

Remove from the skillet and serve.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary