Veggie Quesadillas

12 ingredients
1 steps

Ingredients

  • 1/2 pound fresh mushrooms, sliced
  • 1 medium zucchini, sliced
  • 1/2 cup sliced green onions
  • 2 cans (15-1/4 ounces each) whole kernel corn, drained
  • 2 medium tomatoes, seeded and diced
  • 1 teaspoon dried basil
  • 3/4 teaspoon salt
  • 1/4 teaspoon pepper
  • 6 flour tortillas (8 inches)
  • 2 cups shredded reduced-fat Mexican cheese blend
  • 3/4 cup salsa
  • 6 tablespoons reduced-fat sour cream

Directions

  1. 1
    In a large skillet coated with cooking spray, saute the mushrooms, zucchini and onions until tender. Add the corn, tomatoes, basil, salt and pepper; cook 2-3 minutes longer or until heated through. Using a slotted spoon, spoon filling on half of each tortilla. Sprinkle vegetable mixture with cheese and fold over tortilla. Lightly spray top of tortillas with cooking spray. Bake, uncovered, at 400° for 10-12 minutes or until golden brown. Serve with salsa and sour cream.

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