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Corn Zucchini And Black Eyed Pea Quesadillas

Healthycooking's picture
Ingredients
  Frozen black eyed peas 1 Cup (16 tbs)
  Water 1 Cup (16 tbs), divided
  Seeded diced tomato 1 Cup (16 tbs)
  Peeled diced avocado 1⁄4 Cup (4 tbs)
  Minced cilantro 2 1⁄2 Tablespoon
  Minced purple onion 2 Tablespoon
  Seeded minced jalapeno pepper 1 Tablespoon
  Lime juice 2 Tablespoon
  Ground cumin 1⁄4 Teaspoon
  Garlic powder 1⁄8 Teaspoon
  Zucchini 1 Cup (16 tbs)
  Frozen whole kernel corn 1 Cup (16 tbs), thawed
  Flour tortillas 4 (8 Inch)
  Shredded reduced fat cheddar cheese 3 Ounce (3/4 Cup)
  Shredded low fat monterey jack cheese 3 Cup (48 tbs) (3/4 Cup)
Directions

Combine peas and 1/2 cup water in a small saucepan; bring to a boil.
Cover, reduce heat, and simmer 35 to 40 minutes or until tender; drain well.
Combine remaining 1/2 cup water, tomato, and next 7 ingredients in a medium bowl; stir well.
Set aside.
Coat a large nonstick skillet with cooking spray; place over medium-high heat until hot.
Add zucchini; saute 3 minutes or until tender.
Add corn; saute 2 minutes.
Remove from heat; stir in peas.
Place 2 tortillas on a baking sheet coated with cooking spray; top tortillas with cheeses and zucchini mixture.
Top with remaining tortillas.
Bake at 400° for 8 minutes or just until tortillas are crisp and cheese melts.
Cut each into thirds.
Place on individual serving plates; top with tomato mixture.
Garnish with cilantro sprigs, if desired.

Recipe Summary

Difficulty Level: 
Medium
Cuisine: 
American
Course: 
Snack
Method: 
Baked
Ingredient: 
Corn

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