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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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