Corn Zucchini And Black Eyed Pea Quesadillas
|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.
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.