Broiled Vegetable Quesadillas
- 2 medium zucchini cut into 1/4" diagonal slices
- 1 medium onion sliced 1/2" thick (do not separate into rings)
- 8 6" flour tortillas
- 8 oz. kidney beans drained, cooked
- 2 Tbs. onion flakes chopped
- 1 medium red bell pepper cut into thin strips
- 1/4 C. salsa
- 1/4 lb. mushroom
- 1 medium tomato diced
- 1/2 C. sour cream, imitation, cultured low fat
Preheat broiler. Spray medium wire rack with nonstick cooking spray and place on baking sheet.
Arrange zucchini, red bell peppers, onion slices and mushrooms on prepared wire rack; broil 6" from source of heat, turning once, until just starting to brown, 3-5 minutes. Remove and turn off oven. Wrap tortillas in foil and place in warm oven.
To prepare refried beans, in food processor or blender, combine beans and 1/4 C. water; process until smooth. Spray medium nonstick skillet with nonstick cooking spray; place over medium-high heat 30 seconds. Stir in the bean mixture and onion flakes; reduce heat to low and cook, stirring occasionally, until slightly thickened, 3-5 minutes.
To serve, place 1 warm tortilla on each of 4 plates. Top each with 1 Tbs. refried beans, one-fourth each of the zucchini, broiled onion, mushrooms and roasted pepper; top with another tortilla. Cut into quarters and top with diced tomatoes and low fat sour cream.
Yield: 4 servings
Per Serving: 298.1 Calories, 6.6 g Total Fat, 5.3 g Saturated Fat, 0 mg Cholesterol, 93.1 mg Sodium, 46.6 g Total Carbohydrate, 17.4 g Dietary Fiber, 16.8 g Protein, 115.1 mg Calcium.
From: "The Lazy Gourmet Fights the Battle of the Bulge" by Suzi Ashby