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Black Bean Quesadilla with Corn and Zucchini

Lunch

Black Bean Quesadilla with Corn and Zucchini

Total time

20 min

Prep

5 min

Cook

15 min

Servings

1

Cuisine

Latin

Age Category

1y and up

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Dietary Restrictions

Vegetarian

Egg-free

Peanut-free

Tree-nut-free

Fish-free

Shellfish-free

Soy-Free

Pork-Free

Red meat-free

Sesame-Free

Ingredients

2

flour tortilla

4 Tablespoon

canned black beans low sodium

4 Tablespoon

mozzarella cheese shredded

1

corn on the cob

1/2

zucchini

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Directions

Step 1

Preheat the oven to 400 degrees F. / 204 degrees C. Add zucchini to a baking tray and drizzle with olive oil. Bake for 15 minutes.

Step 2

While the zucchini bakes, fill a pot with water and add corn. Boil corn on the cob for 7 minutes.

Step 3

While the corn boils and the zucchini bakes, place flour tortilla on a skillet (no need to oil it).

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Nutrition Facts per Serving

Calories

534 kcal

Fat

16 g

Carbohydrates

81 g

Protein

22 g

Fiber

10 g

Sugar

12 g

Sodium

1009 mg

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