Quesadillas are truly the life of the party!! My healthy spin on this party classic will have you saying that this is the BEST Ever Open-Faced Veggie Quesadilla!!
I’ve ALWAYS loved quesadillas, but I think my love blossomed for this awesome food when I was in college. There was a Mexican restaurant near the university, that was usually packed with students. Being that it was such a small town, everybody ate there! This place had really great quesadillas and even better margaritas! ? Sometimes, we would stay at this restaurant until they literally put us out! Lol.
My mom noticed my love for quesadillas and bought me my very own quesadilla maker! Oh, how I LOVED that wonderful contraption!! I’m not sure that it was “dorm-room approved,” but we would have quesadilla parties, and invite all of our friends over! Ahh, good times!!
We would load those quesadillas up with lots of cheese, meat, sour cream, etc…which possibly contributed to me gaining that Freshman Fifteen!! I still have my quesadilla maker and I still use it to this day! Since I’m older and wiser, I prefer to load my quesadillas with veggies and other wholesome ingredients that are better for me and my family! I also prefer to make open-faced quesadillas because I can pile on as many veggies as I want without worrying about the quesadilla folding properly! ? These are so easy to make! Simply pile your fav veggies on a whole wheat tortilla, bake for about 12 minutes, top with pico de gallo, nonfat Greek yogurt, and sliced avocado, and enjoy! See, easy, right?! Once you try this recipe, you will be saying that this is the BEST Ever Open-Faced Veggie Quesadilla!!
BEST Ever Open-Faced Veggie Quesadilla
- 4 whole wheat tortillas
- 1 tbsp olive oil
- ½ cup black beans drained
- ½ cup whole kernel corn drained
- 1 green bell pepper
- 1 orange bell pepper
- 1 zucchini
- 1 packet taco seasoning
- ½ cup low-fat shredded cheese
- 1 tomato diced
- 1 onion diced
- ½ cup chopped cilantro
- Juice of 1 lime
- 4 tablespoons of nonfat Greek yogurt
- Optional -1 avocado sliced
Pre-heat oven to 350 degrees.
Heat olive oil in a large skillet, on medium heat. Slice bell peppers and zucchini, and add to skillet.
Add black beans and corn to skillet. Cook until veggies are tender.
Add taco seasoning to veggie mixture and stir.
Remove from heat and set aside.
Spray a baking sheet with non-stick cooking spray and place 4 tortillas on the sheet.
Add equal amounts of the veggie mixture to each tortilla.
Sprinkle each tortilla with 2 tbsp of low fat shredded cheese and bake for approximately 10-12 minutes.
While quesadillas are in the oven, in a medium bowl combine the diced tomato, diced onion, cilantro, and lime juice. Add salt and pepper to taste. (This is a super quick way to make pico de gallo!)
When the quesadillas are done, top each one with pico de gallo, avocado slices (optional), and one tablespoon of nonfat Greek yogurt.
Nutrition Information for 1 Quesadilla (without avocado): Calories 377, Carbohydrates 55g, Fat 9g, Protein 19g, Sodium 439mg