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Photo of Veggie Quesadillas with Cilantro Yogurt Dip
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12 quesadillas
Prep time:
15 minutes
Cooking time:
20 minutes


12 (6-inch) soft corn tortillas 
1 ½ cups shredded cheddar cheese
1 cup corn (fresh, frozen or canned and drained)
½ cup beans, cooked or canned and drained (try pinto or black beans)
½ cup chopped cilantro
1 bell pepper, finely chopped or grated
1 jalapeno pepper, finely minced (optional)
1 carrot, shredded
2 cups nonfat plain yogurt
¼ cup chopped cilantro
½ teaspoon salt


  1. Wash hands with soap and water.
  2. Preheat large skillet over low heat (250 degrees F in an electric skillet).
  3. 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.
  4. Place one or two folded tortillas on a dry skillet and heat until cheese is melted and tortilla is slightly golden, about 3 minutes.
  5. Turn over and cook other side until golden, about 1 minute.
  6. Remove to a plate and repeat until all tortillas are heated.
  7. Mix together nonfat yogurt, cilantro and salt to make the dip.
  8. Cut each quesadilla into wedges and serve right away with the dip.
  9. Refrigerate leftovers within 2 hours.


  • One large ear of corn makes about 1 cup of cut corn.