BEST Ever Open-Faced Veggie Quesadilla

Servings 4
Author Beautiful Eats & Things


  • 4 whole wheat tortillas
  • 1 tbsp olive oil
  • ½ cup black beans drained
  • ½ cup whole kernel corn drained
  • 1 green bell pepper
  • 1 orange bell pepper
  • 1 zucchini
  • 1 packet taco seasoning
  • ½ cup low-fat shredded cheese
  • 1 tomato diced
  • 1 onion diced
  • ½ cup chopped cilantro
  • Juice of 1 lime
  • 4 tablespoons of nonfat Greek yogurt
  • Optional -1 avocado sliced


  1. Pre-heat oven to 350 degrees.
  2. Heat olive oil in a large skillet, on medium heat. Slice bell peppers and zucchini, and add to skillet.
  3. Add black beans and corn to skillet. Cook until veggies are tender.
  4. Add taco seasoning to veggie mixture and stir.
  5. Remove from heat and set aside.
  6. Spray a baking sheet with non-stick cooking spray and place 4 tortillas on the sheet.
  7. Add equal amounts of the veggie mixture to each tortilla.
  8. Sprinkle each tortilla with 2 tbsp of low fat shredded cheese and bake for approximately 10-12 minutes.

  9. While quesadillas are in the oven, in a medium bowl combine the diced tomato, diced onion, cilantro, and lime juice. Add salt and pepper to taste. (This is a super quick way to make pico de gallo!)

  10. When the quesadillas are done, top each one with pico de gallo, avocado slices (optional), and one tablespoon of nonfat Greek yogurt.
  11. Enjoy!

Recipe Notes

Nutrition Information for 1 Quesadilla (without avocado): Calories 377, Carbohydrates 55g, Fat 9g, Protein 19g, Sodium 439mg