Vegetarian Quesadilla

Written By Judy Doherty, MPS, PCII
Vegetarian Quesadilla

Vegetarian Quesadilla

Yield 1
Author Judy Doherty
Prep time
5 Min
Cook time
8 Min
Total time
13 Min
This quesadilla can be made in minutes and it is great for a light lunch or dinner
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Ingredients

  • 2 corn tortillas
  • 1 tsp olive oil
  • 1/2 cup black beans, drained
  • 2 tablespoons grated mozzarella cheese
  • 3 cherry tomatoes
  • 1/2 avocado
  • 1 cup shredded green lettuce
  • 1 slice red onion

Instructions

  1. Lightly spray a nonstick pan with canola oil spray or just use a tsp of oil.
  2. Place a corn tortilla in the pan. Top with black beans and cheese. Place the other corn tortilla on top and press lightly. Brown the bottom one then flip carefully to brown the top one.
  3. Cut into quarters and serve on a plate. Top with the lettuce, onion, tomatoes, and avocado. Serve immediately.

Nutrition Facts

Calories

541

Fat

28 g

Sat. Fat

7 g

Carbs

58 g

Fiber

19 g

Net carbs

39 g

Sugar

5 g

Protein

20 g

Sodium

230 mg

Cholesterol

23 mg
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Judy Doherty, MPS, PCII

Judy Doherty, MPS, PCII discovered her love of cooking at her grandmother's side, stirring raisin oatmeal on a Saturday morning. By 15 she had her first food service job. At 18 she was accepted to the Culinary Institute of America, where she graduated second in her class, then went on to the Fachschule Richemont in Switzerland to study pastry arts and baking. A decade with Hyatt Hotels followed before she founded Food and Health Communications with a single conviction: food that is good for you should taste extraordinary.

Judy holds a Master of Professional Studies in Food Business from the Culinary Institute of America, a Bachelor of Science in Culinary Arts from Johnson and Wales University (Summa Cum Laude), two art certificates from UC Berkeley Extension, and the CIA's Pro Chef II certification. She has earned the American Culinary Federation Bronze Medal, Gold Medal, and ACF Chef of the Year award.

Today she develops every recipe on this site, shoots and styles food through her food photography and motion studio, and publishes nutrition education materials for dietitians, schools, extension offices, and health professionals through nutritioneducationstore.com. She uses the latest nutritional science and Dietary Guidelines to drive her creativity — whether that means a new twist on fajitas or Italian brownies made with toasted nuts and cooked honey. Her mission has never changed: help everyone make food that tastes as good as it is for them.

https://nutritioneducationstore.com
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