Fri Mar 13th, 2020
Staff report
Categories: Health
Tags: Healthy Recipes, Mexican Food, SMHW, Veggie Quesadillas
One of the great things about Mexican food is that there are so many items that are mixed together. This includes enchiladas, burritos, tacos, etc. These are great places to add chopped vegetables because they get cooked with everything else and take on the flavors of the dish and spices. Try these quesadillas as an alternative to just a plain cheese quesadilla. This recipe, although it does not have meat, does have protein by way of black beans along with vegetables and lots of flavor! This recipe can be adjusted to your tastes. If you have carrots, shred them in. If you like jalapenos, add them. Be creative or follow the recipe, it’s your choice. Whenever you can, get the kids involved and they will be more likely to eat what they helped prepare.
Black Bean and Veggie Quesadillas
Ingredients:
1 15 oz. can (low sodium) black beans, drained
1 cup (low sodium) corn, drained
2 zucchini squash, shredded
1-2 cups fresh spinach, chopped
1 small onion, diced
1 Tablespoon olive oil
1 clove garlic, minced
1 teaspoon chili powder
1 teaspoon cumin
½ teaspoon salt
½ teaspoon pepper
Cilantro, to taste
4 oz. cheddar, shredded
6 whole wheat tortillas
Directions:
This recipe was adapted from Cooking Matters.