Vegetarian Quesadilla

Written By Judy Doherty, MPS, PCII
Vegetarian Quesadilla

Vegetarian Quesadilla

Yield 1
Author Judy Doherty
Prep time
5 Min
Cook time
8 Min
Total time
13 Min
This quesadilla can be made in minutes and it is great for a light lunch or dinner
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Ingredients

  • 2 corn tortillas
  • 1 tsp olive oil
  • 1/2 cup black beans, drained
  • 2 tablespoons grated mozzarella cheese
  • 3 cherry tomatoes
  • 1/2 avocado
  • 1 cup shredded green lettuce
  • 1 slice red onion

Instructions

  1. Lightly spray a nonstick pan with canola oil spray or just use a tsp of oil.
  2. Place a corn tortilla in the pan. Top with black beans and cheese. Place the other corn tortilla on top and press lightly. Brown the bottom one then flip carefully to brown the top one.
  3. Cut into quarters and serve on a plate. Top with the lettuce, onion, tomatoes, and avocado. Serve immediately.

Nutrition Facts

Calories

541

Fat

28 g

Sat. Fat

7 g

Carbs

58 g

Fiber

19 g

Net carbs

39 g

Sugar

5 g

Protein

20 g

Sodium

230 mg

Cholesterol

23 mg
copyright foodandhealth.com
Vegetarian, Dinner
American
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Judy Doherty, MPS, PCII

Judy’s passion for cooking began with helping her grandmother make raisin oatmeal for breakfast. From there, she earned her first food service job at 15, was accepted to the world-famous Culinary Institute of America at 18 (where she graduated second in her class), and went on to the Fachschule Richemont in Switzerland, where she focused on pastry arts and baking. After a decade in food service for Hyatt Hotels, Judy launched Food and Health Communications to focus on flavor and health. She graduated with Summa Cum Laude distinction from Johnson and Wales University with a BS in Culinary Arts, holds a master’s degree in Food Business from the Culinary Institute of America, two art certificates from UC Berkeley Extension, and runs a food photography & motion studio where her love is creating fun recipes and content.

Judy received The Culinary Institute of America’s Pro Chef II certification, the American Culinary Federation Bronze Medal, Gold Medal, and ACF Chef of the Year. Her enthusiasm for eating nutritiously and deliciously leads her to constantly innovate and use the latest nutritional science and Dietary Guidelines to guide her creativity, from putting new twists on fajitas to adapting Italian brownies to include ingredients like toasted nuts and cooked honey. Judy’s publishing company, Food and Health Communications, is dedicated to her vision that everyone can make food that tastes as good as it is for you.

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