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Veggie Quesadillas with Cilantro Yogurt Dip
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Veggie Quesadillas with Cilantro Yogurt Dip
Makes: 12 quesadillas
Prep time: 15 minutes
Cooking time: 20 minutes
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Prep time: 15 minutesCooking time: 20 minutesTotal time: 35 minutes


12 soft corn tortillas (6 inches)
1 1⁄2 cups
cheddar cheese, shredded
1 cup
corn kernels (fresh, frozen/thawed, or canned/drained)
1⁄2 cup
beans, black or pinto (canned or cooked; drained)
1⁄2 cup
cilantro, chopped
1 bell pepper, finely chopped or grated
1 jalapeno pepper, finely minced (optional)
1 carrot, shredded
2 cups
plain nonfat yogurt
1⁄4 cup
cilantro, finely chopped
1⁄2 teaspoon


  1. Preheat large skillet over low heat (250 degrees in an electric skillet).
  2. Divide cheese, corn, beans, cilantro, peppers and shredded carrot between the tortillas, covering about half of each tortilla. Fold each tortilla in half over the filling.
  3. Place one or two folded tortillas on a dry skillet and heat until cheese is melted and tortilla is slightly golden, about 3 minutes.
  4. Turn over and cook other side until golden, about 1 minute.
  5. Remove to a plate and repeat until all tortillas are heated.
  6. Mix together nonfat yogurt, cilantro and salt to make the dip.
  7. Cut each quesadillas into wedges and serve immediately with the dip.
  8. Refrigerate leftovers within 2 hours.


  • One large ear of┬ácorn┬ámakes about 1 cup of cut corn.
Serving Size: 
1 quesadilla
Nutritional Label: 
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  • sliced fruit
  • a glass of water
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