Oven Baked Vegetable Quesadillas
Get creative with these delicious quesadillas with oven-baked veggies everyone will enjoy.
Servings: 8 people
Calories: 277kcal
Ingredients
- 1 red bell pepper sliced into strips
- 1 red onion sliced into strips
- 1 cup zucchini cut into thin strips
- 1 cup carrots cut into thin strips
- 2 tablespoons extra virgin olive oil divided
- 1/4 teaspoon kosher salt
- 8 flour tortillas small
- 1 cup monterrey jack cheese low-fat, shredded
- 1/4 cup black beans cooked
Instructions
- Preheat oven to the low broil setting, or 500 degrees.
- Combine red pepper, onion, zucchini, carrot, 1 tablespoon of the olive oil, and salt. Toss to coat all vegetables in the oil. Lay in a single even layer on a cookie sheet. Bake for 4 to 5 minutes or until vegetables just begin to wilt. Watch the vegetables closely, since they will cook fast!
- Lightly spray a second cookie sheet with nonstick cooking spray. Lay 4 of the tortillas flat on the sheet. Divide the cooked vegetables evenly between the tortillas followed by the cheese and beans. Top with a second tortilla. Lightly brush the tops with remaining olive oil.
- Bake about 2 to 3 minutes, just until tops begin to brown. Remove from oven, flip quesadillas and brush the second side with olive oil. Return to oven and bake an additional 2 to 3 minutes, or until light brown. Watch closely as the quesadillas will cook and burn quickly!
- Remove from oven and rest for 2 to 3 minutes. Cut and serve with low-fat sour cream, plain Greek yogurt, your favorite salsa, or guacamole!
Nutrition
Serving: 0.5quesadilla | Calories: 277kcal | Carbohydrates: 32g | Protein: 10g | Fat: 12g | Saturated Fat: 4g | Cholesterol: 15mg | Sodium: 476mg | Fiber: 3g | Sugar: 4g |
| SmartPoints (Freestyle): 9
SmartPoints (Freestyle): 9
SmartPoints (Freestyle): 9