Vegetarian quesadillas will be a welcome entree for a meatless Mexican dinner or lunch. Each vegetarian quesadilla is stuffed with a spicy corn and black bean mixture and Mexican cheeses. This Tex Mex quesadilla recipe is delicious, easy to make, and ready to eat in 20 minutes. Includes Weight Watcher’s friendly options – substitutions and points noted in the recipe.
- 2/3 cup green enchilada sauce
- 1 cup corn niblets, frozen or canned
- 1 cup cooked black beans
- 1 jalapeno, minced
- 1 teaspoon chili powder
- 1/2 teaspoon cumin
- 1/2 tablespoon lime juice
- 1 scallion, finely chopped, more if desired
- 1 tablespoon chopped cilantro
- 8 whole wheat flour tortillas , (I use Mission Carb Balance)
- 2 cups shredded Mexican cheese
In a medium saucepan over medium heat, mix the enchilada sauce, corn, black beans, diced chiles, chili powder, cumin, lime juice, green onions and cilantro. Stir occasionally until mixture is heated through.
Cover one tortilla with a sprinkling of cheese and 1/2 cup of the mixture. Leave approximately 1/4″ edge to avoid the cheese from oozing out of the quesadilla. Top with another small handful of cheese and the other tortilla.
Use a silicone pastry brush to apply vegetable or avocado oil to the bottom plate of the Panini maker and the outside of the top tortilla.
Preheat a panini maker. Once preheated, place the prepared quesadilla between the plates and grill until the quesadilla is golden brown on both sides and the cheese is melted.
Serve with your favorite taco toppings such as sour cream, diced tomatoes, salsa, and guacamole.
- Use low carb whole wheat tortillas, such as Mission brand Carb Balance (2 Smart Points per tortilla)
- Use low fat cheddar cheese (2 Smart Points for 2 ounces)
- Watch the points on toppings like regular sour cream and guacamole – they add up quickly!
One whole quesadilla, without toppings = 8 Smart Points