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Corn Zucchini And Black Eyed Pea Quesadillas

Healthycooking's picture
  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)

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

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Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 1779 Calories from Fat 405

% Daily Value*

Total Fat 46 g70.9%

Saturated Fat 16.1 g80.5%

Trans Fat 0 g

Cholesterol 51.1 mg17%

Sodium 1807.3 mg75.3%

Total Carbohydrates 260 g86.7%

Dietary Fiber 34.9 g139.6%

Sugars 18 g

Protein 85 g171%

Vitamin A 111.1% Vitamin C 131.7%

Calcium 102.8% Iron 129.1%

*Based on a 2000 Calorie diet


Corn Zucchini And Black Eyed Pea Quesadillas Recipe