Add a Veggie Quesadilla to Your Tailgate Spread

NTFB’s Nutrition Services team shares a simple recipe for a healthy dish full of protein.

Looking for a fresh dish to add to your game day spread? Consider this Veggie Quesadilla recipe by the North Texas Food Bank’s Nutrition Services team. “It’s a very simple, quick recipe,” says Nutrition Education Specialist Ashton Hinckley. “The whole wheat tortilla is more nutrient-dense than a flour tortilla, the beans are high in fiber and a good source of plant protein, and the peppers and corn add some vegetables and color.” Combine your quesadilla fillings with taco seasoning, add to a tortilla and brown on a stovetop or portable burner. “The hardest part is the dishes,” Ashton says.

Ingredients

1 15 ounce can black beans (drained)

1 cup canned corn (drained)

1 large red bell pepper (rinsed and diced)

8 ounces shredded pepper jack (or cheddar or Colby jack) cheese

1 1-ounce taco seasoning packet

1 tablespoon olive oil

Non-stick cooking spray

Preparation

In a large skillet over medium heat, add oil and diced bell peppers. Cover and cook for 5 minutes or until soft.

Stir in and combine drained corn, black beans and taco seasoning. Mix well and cook over medium heat for 5 minutes. Transfer mixture to a medium bowl.

Sprinkle shredded cheese onto the entire surface of tortilla and then add bean mixture over half of each tortilla. Fold tortilla over in half. Press lightly.

Place skillet on medium heat and spray skillet with non-stick cooking spray. Add one folded quesadilla to the skillet at a time and cook 3-4 minutes per side, or until both sides of tortilla are golden brown.

This recipe was provided by NTFB’s Nutrition Services team. Find more recipes here.