NUTRITION

SERVINGS

INGREDIENTS

0.5 large whole wheat tortilla

0.75 cup canned black beans

0.25 cup frozen corn

1 oz shredded part-skim mozzarella cheese

0.5 cup non-fat plain Greek yogurt

0 tsp avocado oil

0.25 tsp ground cumin

0.25 tsp chili powder

0.13 tsp sea salt

0.13 tsp black pepper

2 tbsp fresh cilantro

1 tbsp lime juice

PREPARATION

• 1

  In a small bowl, mix the black beans, corn, cumin, chili powder, sea salt, and black pepper until well combined.

• 2

  Heat the avocado oil in a large non-stick skillet over medium heat until shimmering.

• 3

  Place the whole wheat tortilla in the skillet and layer half of the mozzarella cheese on one half of the tortilla.

• 4

  Spread the seasoned bean and corn mixture evenly over the cheese and top with the remaining mozzarella.

• 5

  Fold the tortilla over the filling to create a half-moon shape and press down gently with a spatula.

• 6

  Cook for 3-4 minutes until the bottom is golden brown and crisp, then carefully flip the quesadilla.

• 7

  Cook for another 3 minutes on the second side until the cheese is fully melted and the tortilla is toasted.

• 8

  While the quesadilla cooks, whisk the Greek yogurt, lime juice, and chopped cilantro in a small bowl to create the dipping sauce.

• 9

  Remove the quesadilla from the pan, slice into three wedges, and serve immediately with the chilled yogurt dip.