Yield: 6, 1 (8-inch) quesadilla per serving


  • 2 medium carrots
  • 1 medium zucchini
  • 1 Tablespoon canola oil
  • ½ cup canned or frozen corn
  • ½ (15-½ ounce) can black beans
  • Pinch of salt
  • ½ teaspoon ground black pepper
  • 4 ounces low-fat cheddar cheese
  • 12 (8-inch) whole wheat flour tortillas

Optional Ingredients

  • 3 Tablespoons fresh parsley or cilantro leaves


  1. Preheat oven to 325°F.
  2. Rinse zucchini and carrots. Peel carrots.
  3. Dice carrots and slice zucchini.
  4. Heat canola oil in large saucepan over medium-high heat and sauté carrots until semi-soft, about 5 minutes.
  5. Add zucchini and corn to saucepan and cook until tender, remove from heat.
  6. Drain and rinse black beans, adding half the can to vegetable mixture, and stir to combine.
  7. Season mixture with salt and black pepper and add rinsed and chopped fresh parsley or cilantro if using.
  8. Grate cheddar cheese.
  9. Spread 4 Tablespoons of vegetable mixture on each of 6 tortillas.
  10. Top each tortilla with 2 Tablespoons shredded cheese and then another tortilla.
  11. Bake quesadillas directly on oven rack until cheese melts, about 7 minutes.
  12. Cut each quesadilla into 6 wedges (like a pizza) and serve immediately.

Notes: Add any of your favorite vegetables to the filling or use as toppings. Top with low-fat sour cream or salsa. Use the other half of canned beans in a soup or to top a salad. For easier cleanup, line oven rack with one or two sheets of aluminum foil, to catch any melting cheese from the tortillas.

Recipe provided by: Chef Deborah Kelly – Chicago, Ill.

Courtesy of Share Our Strength’s Cooking Matters

Recipe By: Cooking Matters Colorado