2 cups veggies, coarsely chopped (zucchini, spinach, garlic scapes, spring onion, or other fresh veggies)
1 cup fat-free refried beans or other canned beans, slightly mashed
Optional: 1/4 cup fresh cilantro, chopped 2 Tbsp fresh chives, chopped 1/2 cup onion, chopped and sautéed 1 Tbsp. sour cream on top Salsa for dipping
Directions
Optional: Lightly sauté chopped veggies in olive oil before making quesadillas.
Place four tortillas on a flat surface and spread 1/4-1/2 cup refried beans evenly over the tortilla, leaving about 1/2 inch of space around the outer edge.
Please 1/2 cup of chopped, fresh veggies on top of the beans, sprinkle with 1/4 cup of shredded cheese, and place another tortilla on top.
Place the quesadilla on a flat top fry pan or griddle (do not grease the pan) and cook 2-4 minutes per side on medium, until golden brown and crisp on both sides.
