Veggie Quesadilla

Here is a healthy and yummy recipe for quesadilla. You can add any combination of veggies or spice it up anyway you like. It's up to your imagination. Also you can use any variety of tortilla and there are so many available in the grocery store. You can get spinach, sun dried tomatoes, whole wheat, whole grain, flour - practically any flavor you want.

You can add diced tomatoes to the quesadilla but sometimes it makes it soggy. So, I skipped it in my recipe. Choose any color or a combo of bell peppers and it still tastes good. This is my version.

Ingredients 4 low carb whole wheat tortillas (or any variety you like)
1 red onion
1/2 cup fresh or frozen corn
1/2 cup of canned black beans
1 medium green bell pepper
1 tsp paprika
1/2 tsp red chilli powder (optional)
1 tsp cumin powder
1 cup Mexican four cheese blend
Oil for sautéing

Method1. Dice the red onion and green bell pepper.
2. Pour oil in a pan and sauté the red onion.
3. Then add the green bell pepper and corn and sauté for 4-5 minutes. You can leave a little crunch in the bell pepper.

4. Add the black beans and mix well.5. Add the paprika, red chilli powder, cumin powder. Mix well and salt and set aside.
6. To assemble the quesadilla, warm up two tortillas to begin with.

7. Place one tortilla and spread out the veggie filling as show below.

8. Next sprinkle as much or as little cheese as you like on top of the veggies.
9. Place the second tortilla on this and warm up both the sides. Take care while turning the tortilla.
10. Once the tortilla becomes a little hard and the cheese melts remove and set aside. Usually this takes 1-2 minutes.
11. Use a pizza cutter to cut the quesadilla into four pieces.Optional
Serve with a dollop of sour cream (optional) or some guacamole.

Serving size - 2 slices
Number of servings - 3 or 4