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Ingredients
1 large carrot, grated
1 medium zucchini, grated
8 (8-inch) whole wheat tortillas
3/4 cup shredded Monterey Jack cheese
Directions
1. In a small bowl, mix carrots and zucchini. Sprinkle 1/2 cup vegetable mixture over four tortillas.
2. Sprinkle cheese evenly over the vegetables and cover each with another tortilla.
3. Heat a nonstick pan on medium heat until hot. Place a quesadilla in the pan. Cook for 1 minute or until lightly browned. Turn over and cook other side until lightly browned.
4. Cut each quesadilla into four equal pieces. Serve.
Food $ense Tip:
• Be ahead of the game when it comes to dinner. Pre-cut your vegetables and leave them in the refrigerator. You can grab them as a snack or make a quick quesadilla for lunch or dinner.
• Try other vegetables to make these quesadillas. Use what is in season to get the best price on produce.
Prep time: 10 minutes | Cook time: 10 minutes
Number of Servings: 4
Vegetable Quesadilla
This recipe is high in Protein, Fiber, Vitamin A & C! Click here for the Nutrition Facts. Not sure what to look for? Check out our page on How to Read a Nutrition Label to find out!
Adapted from Healthy Latino Recipes, California Latino 5 Day Campaign Program
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