Veggie Quesadillas with Pico de Gallo
Veggie Quesadillas with Pico de Gallo is a quick Mexican wrap: about 20 minutes from start to finish, for 4 servings. It is built around large flour tortillas, Monterey Jack cheese and black beans. It is vegetarian. Each serving has about 440 calories and 18 g of protein.
- Total time
- 20 min
- Servings
- 4
- Difficulty
- Easy
- Calories
- 440 kcal
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Ingredients
For 4 servings
- 4large flour tortillas
- 250 gMonterey Jack cheese
- 200 gblack beans
- 150 gcorn kernels
- 1jalapeño
- 3Roma tomatoes
- 1red onion
- 1lime
- 1 handfulfresh cilantro
Instructions
- Make pico de gallo by dicing Roma tomatoes and half the red onion finely. Add minced jalapeño, chopped cilantro, and juice of one lime. Mix and set aside.
- Drain and rinse black beans. In a bowl, combine beans with corn kernels and remaining diced red onion.
- Lay out the flour tortillas. Sprinkle one half of each tortilla with shredded Monterey Jack cheese and the bean-corn mixture. Fold in half.
- Cook quesadillas in a dry skillet over medium heat for 3 minutes per side until the tortilla is golden and crispy and the cheese is melted.
- Cut each quesadilla into wedges and serve with the fresh pico de gallo on the side.
Nutrition per serving
- Calories
- 440 kcal
- Protein
- 18 g
- Fat
- 22 g
- Carbs
- 42 g
Approximate values for one serving.
About this recipe
- Cuisine: Mexican
- Dish type: Wrap
- Diet: vegetarian
- In cookbook: Meatless Mains
