Mexican

Black Bean and Zucchini Quesdillas takes 5 minutes to prepare.

Black Bean and Zucchini Quesdillas takes 5 minutes to cook.

Black Bean and Zucchini Quesdillas makes 2 servings.

The ingredients for Black Bean and Zucchini Quesdillas are:

1/2 cup Zucchini, diced
1/2 cup Black Beans, drained and rinsed
1/4 cup Reduced Fat Mexican Cheese Blend (Kraft)
1/4 cup Salsa

4 La Tortilla Factory, Low Carb Tortillas (Original, not Large)

Here is how you make Black Bean and Zucchini Quesdillas:

Microwave zucchini in a microwave safe bowl for 2-3 minutes until softCombine zucchini and next three ingredients and mix well. Divide mixture between two tortillas and top with remaining two tortillas. Heat a large pan over medium heat sprayed with non-stick spray. Add one quesadilla and cook, turning once, until golden on both sides, 2 to 4 minutes total. Transfer to a cutting board and tent with foil to keep warm. Repeat with the remaining quesadilla. Optional: fat free sour cream, avocado, salsa (I like to mash up half an avocado with two tablespoons of plain greek yogurt for some extra protien and healthy fat)Number of Servings: 2Recipe submitted by SparkPeople user EMLYWILLMS.

The nutritional information for Black Bean and Zucchini Quesdillas is:

• Servings Per Recipe: 2
• Amount Per Serving
• Calories: 213.0

• Total Fat: 6.8 g
• Cholesterol: 7.5 mg
• Sodium: 682.3 mg
• Total Carbs: 34.5 g
• Dietary Fiber: 18.9 g
• Protein: 18.0 g

Black Bean and Zucchini Quesdillas is Mexican cuisine.

The dietary needs meet for Black Bean and Zucchini Quesdillas is Vegetarian