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Crispy Vegetable Quesadillas

Photo: Andrew Purcell; Styling: Alistair Turnbull



Hands-on time 21 mins
Total time 21 mins
Yield Serves 6 (serving size: 4 quesadilla wedges, 1 lime wedge, and 1 tablespoon sour cream)
A sparing amount of cooking spray is key to perfectly crisp quesadillas--too much and the fat absorbs into the tortilla. Plus, spreading mashed beans onto each tortilla forms a protective layer that keeps the veggie juices contained (and the tortillas crisp).


  • 1 teaspoon canola oil
  • 1 cup coarsely chopped poblano chile
  • 1/2 cup frozen whole-kernel corn
  • 3/4 cup packaged precooked quinoa and brown rice (such as Seeds of Change)
  • 1/4 teaspoon salt
  • 5 ounces fresh spinach (about 8 3/4 cups)
  • 3 ounces sharp cheddar cheese, shredded (about 3/4 cup)
  • 1 cup canned unsalted black beans, rinsed and drained
  • 2 teaspoons Mexican hot sauce (such as Cholula)
  • 8 (6-inch) flour tortillas
  • Cooking spray
  • 6 tablespoons light sour cream
  • 6 lime wedges

Nutrition Information

  • calories 300
  • fat 10.4 g
  • satfat 4.9 g
  • monofat 3.3 g
  • polyfat 0.9 g
  • protein 12 g
  • carbohydrate 41 g
  • fiber 6 g
  • cholesterol 13 mg
  • iron 3 mg
  • sodium 611 mg
  • calcium 187 mg

How to Make It

  1. Place oven rack in middle of oven. Preheat broiler to high. Place a baking sheet on rack in oven (keep pan in oven as it preheats).

  2. Heat a large skillet over medium-high heat. Add oil to pan; swirl to coat. Add poblano and corn; cook 5 minutes, stirring once. Add quinoa, salt, and spinach; sauté 2 minutes or until spinach wilts. Remove from heat; stir in cheese.

  3. Combine beans and hot sauce in a small bowl; mash with fork until smooth. Spread 2 1/2 tablespoons bean mixture on each of 4 tortillas; top each with 1/2 cup spinach mixture and 1 tortilla. Lightly coat quesadillas with cooking spray. Arrange quesadillas on preheated pan in oven; broil 3 minutes or until lightly browned, turning once.

  4. Cut each quesadilla into 6 wedges. Serve with sour cream and lime.