1. Rinse all vegetables. Do not peel. 2. Dice onion, carrots and zucchini. Seed and dice tomatoes. Mince garlic. 3. Heat canola oil in skillet over medium heat. 4. Sauté carrots 3-4 minutes until semi-soft. 5. Add zucchini, onion, tomatoes, garlic, corn, black beans, optional spices, and ½ chopped cilantro, reserving other ½ chopped cilantro for later. Cook an additional 3-4 minutes. 6. Transfer quesadilla mixture to a large bowl. 7. Return skillet to stove and spray lightly with canola oil. 8. Place tortilla in pan over medium heat. Add cheese over entire tortilla, add mixture to ½ the tortilla. Fold in half. Cook each side evenly, about 1-2 minutes, or until golden brown. Place aside and make remaining quesadillas. 9. Stir remaining cilantro into plain nonfat yogurt and use as a dip. Serve with your favorite salsa. ---------------------------------------------------------------------------
Nutrition
Ingredients
