Vegetable Quesadillas

By [e-mail]

Ingredients

• Begin by preparing quick cooking brown rice and a simple salad of tomatoes & avocado
• 1/2 t olive oil
• 1/2 C diced red onion
• 1 t minced jalapeno pepper
• 1 clove minced garlic
• 1/2 med. tomato, chopped
• 1 sliced green onion
• 1 med. zucchini, chopped
• 1/2 C fresh corn kernels
• 1 t chopped cilantro
• ground pepper to taste
• 6 corn tortillas
• 1/2 C shredded cheddar or Monterey Jack

Preparation

Step 1

In large skillet, heat oil over med heat. Add onion, jalapeno, garlic, tomato, green onion, succhini & corn. Cook stirring often til veggies start to soften, @ 2 min.
Add cilantro & pepper. Set aside in colander to drain.
Place tortillas in hot, dry med skillet over med heat. Warm til pliable, then spoon 2 T of veggies & cheese. Fold in half & toast @ 2 min. each side.
Serve with brown rice and tomato salad.

108 Cal