Crispy Vegetable Quesadillas

Name: Crispy Vegetable Quesadillas
Ingredients: 1 teaspoon canola oil; 1 cup coarsely chopped poblano chile; 1/2 cup frozen whole-kernel corn; 3/4 cup packaged precooked quinoa and brown rice (such as Seeds of Change); 1/4 teaspoon salt; 5 ounces fresh spinach (about 8 3/4 cups); 3 ounces sharp cheddar cheese, shredded (about 3/4 cup); 1 cup canned unsalted black beans, rinsed and drained; 2 teaspoons Mexican hot sauce (such as Cholula); 8 (6-inch) flour tortillas; Cooking spray; 6 tablespoons light sour cream; 6 lime wedges

13 ingredients

4 steps

Ingredients

1 teaspoon canola oil
1 cup coarsely chopped poblano chile
1/2 cup frozen whole-kernel corn
3/4 cup packaged precooked quinoa and brown rice (such as Seeds of Change)
1/4 teaspoon salt
5 ounces fresh spinach (about 8 3/4 cups)
3 ounces sharp cheddar cheese, shredded (about 3/4 cup)
1 cup canned unsalted black beans, rinsed and drained
2 teaspoons Mexican hot sauce (such as Cholula)
8 (6-inch) flour tortillas
Cooking spray
6 tablespoons light sour cream
6 lime wedges

Directions

1

Place oven rack in middle of oven. Preheat broiler to high. Place a baking sheet on rack in oven (keep pan in oven as it preheats).
2

Heat a large skillet over medium-high heat. Add oil to pan; swirl to coat. Add poblano and corn; cook 5 minutes, stirring once. Add quinoa, salt, and spinach; saute 2 minutes or until spinach wilts. Remove from heat; stir in cheese.
3

Combine beans and hot sauce in a small bowl; mash with fork until smooth. Spread 2 1/2 tablespoons bean mixture on each of 4 tortillas; top each with 1/2 cup spinach mixture and 1 tortilla. Lightly coat quesadillas with cooking spray. Arrange quesadillas on preheated pan in oven; broil 3 minutes or until lightly browned, turning once.
4

Cut each quesadilla into 6 wedges. Serve with sour cream and lime.