Farmers Market Quesadillas

Farmers Market Quesadillas takes roughly 45 minutes from beginning to end. One serving contains 443 calories, 20g of protein, and 26g of fat. This gluten free and lacto ovo vegetarian recipe serves 4 and costs $1.19 per serving. 62 people were glad they tried this recipe. If you have red onion, monterey jack cheese, white corn, and a few other ingredients on hand, you can make it. It works well as a rather cheap hor d'oeuvre. It is brought to you by The Corner Kitchen. A few people really liked this Mexican dish. With a spoonacular score of 74%, this dish is solid. Similar recipes include Farmers Market Salad, Farmers' Market Spaghetti, and Farmers’ Market Sauté.

Servings: 4

 

Ingredients:

1/2 cup black beans, drained & rinsed

8 6-inch corn tortillas

2 tablespoons fresh cilantro, minced

1 clove garlic

2 cups Monterey Jack cheese, shredded

2 tablespoons olive oil

1/4 cup red onion, diced

1/2 cup summer squash, sliced thin

1/2 cup white corn, cut from the cob

1/2 cup zucchini, sliced thin

Equipment:

oven

frying pan

baking sheet

Cooking instruction summary:

Preheat the oven to 350 degres F.Heat olive oil in a large saute pan over medium heat. Add onion and garlic, and sweat, without obtaining any color, about 2-3 minutes. Add squash, zucchini, corn and black beans and saute until vegetables are soft, about 5-8 minutes. Remove the pan from the heat.Place 4 tortillas on a large baking sheet. Top each tortilla with 1/4 cup of cheese. Top with vegetable mixture and cilantro. Top with remaining cheese, and finally the remaining tortillas.Bake until golden, about 8-10 minutes.Remove the baking sheet from the oven, and let quesadillas cool slightly.Slice in quarters and serve with salsa.

 

Step by step:


1. Preheat the oven to 350 degres F.

2. Heat olive oil in a large saute pan over medium heat.

3. Add onion and garlic, and sweat, without obtaining any color, about 2-3 minutes.

4. Add squash, zucchini, corn and black beans and saute until vegetables are soft, about 5-8 minutes.

5. Remove the pan from the heat.

6. Place 4 tortillas on a large baking sheet. Top each tortilla with 1/4 cup of cheese. Top with vegetable mixture and cilantro. Top with remaining cheese, and finally the remaining tortillas.

7. Bake until golden, about 8-10 minutes.

8. Remove the baking sheet from the oven, and let quesadillas cool slightly.Slice in quarters and serve with salsa.


Nutrition Information:

Quickview
443k Calories
19g Protein
26g Total Fat
35g Carbs
15% Health Score
Limit These
Calories
443k
22%

Fat
26g
40%

  Saturated Fat
12g
75%

Carbohydrates
35g
12%

  Sugar
3g
4%

Cholesterol
50mg
17%

Sodium
329mg
14%

Get Enough Of These
Protein
19g
40%

Calcium
478mg
48%

Phosphorus
477mg
48%

Fiber
6g
25%

Magnesium
80mg
20%

Manganese
0.39mg
20%

Zinc
2mg
19%

Vitamin B2
0.32mg
19%

Selenium
11µg
17%

Folate
58µg
15%

Vitamin B6
0.28mg
14%

Potassium
363mg
10%

Vitamin A
510IU
10%

Iron
1mg
10%

Vitamin B1
0.15mg
10%

Vitamin E
1mg
9%

Vitamin C
7mg
9%

Copper
0.18mg
9%

Vitamin B12
0.47µg
8%

Vitamin K
7µg
7%

Vitamin B3
1mg
7%

Vitamin B5
0.44mg
4%

Vitamin D
0.34µg
2%

covered percent of daily need
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