Loaded Veggie Quesadillas
The classic quesadilla just got a lot lower in net carbs! Mix and match your favorite ingredients with the beans for added protein.
Servings
2
Prep Time
10
Cook Time
10
Total Time
20
1
Begin by making your pico de gallo salsa (this will allow more time for those awesome juices to get to know each other). In a bowl combine your red onion, salt, pepper, lemon zest and juice. Allow to sit for 10-15 minutes before combining the rest of the ingredients and setting aside.
2
For the quesadilla, place a tortilla down in a medium size pan on medium heat without heat, spoon over half the black beans and kernels. Then sprinkle over half the cheese and jalapenos. Finish with salt & pepper before putting another tortilla on top and gently pressing down.
3
Cook for 2-3 minutes until the base gets slightly golden and the cheese begins to melt. Using a wide spatula (or two), gently flip the tortilla over to the crips up the other side for a further 2 minutes (or until cheese is melted). Repeat with remaining tortilla and ingredients.
4
Cut into 4 pieces and serve with the sour cream and awesome pico de gallo.
