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Vegetable Quesadilla

By: Birds Eye®

"Give this recipe Southwestern flare and color by using different wrap flavors like spinach, red pepper and whole wheat."

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Prep Time:
25 Min

Cook Time:
25 Min

Ready In:
50 Min

Servings (Help)

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Original Recipe Yield 6 servings

Ingredients

1 tablespoon vegetable oil
1 1/2 cups Birds Eye® Pepper Stir-Fry
1/2 cup Birds Eye® Sweet Kernel Corn
1 (14 ounce) can black beans, rinsed
1/2 cup salsa
2 teaspoons cumin
6 flour tortillas
1/2 pound Jack or Cheddar cheese, shredded
1 1/2 cups cooked chicken (optional)

Directions

Heat oil in a large saute pan. Add the peppers and onions and cook on MEDIUM-HIGH heat for 8 to 10 minutes until vegetables are soft and caramelized. Add the corn, black beans, salsa, and cumin and cook for 4 minutes more.
Lay out tortillas and divide the ingredients between them on the bottom half of the tortilla. Top with the cheese and chicken if used and fold over the top half of the tortilla. In batches, brown the tortillas on both sides using a saute pan and 1 tablespoon oil on MEDIUM heat.

Nutritional Information

Amount Per Serving Calories: 483 | Total Fat: 20.3g | Cholesterol: 60mg Powered by ESHA Nutrient Database

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