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Veggie Quesadillas with Cilantro Yogurt Dip

Prep Time: 15 minutes
Cook Time: 20 minutes
Total Time: 35 minutes
Course: Mains & Sides
Servings: 12 quesadillas


  • 12 soft corn tortillas 6 inch
  • 1 1/2 cups cheddar cheese, shredded
  • 1 cup corn kernels fresh, frozen (thawed), or canned (drained)
  • 1/2 cup black or pinto beans canned or cooked, drained
  • 1/2 cup cilantro, chopped
  • 1 carrot, shredded
  • 1 bell pepper, finely chopped
  • 1 jalapeno pepper, finely chooped optional

Cilantro Yogurt Dip

  • 2 cups nonfat yogurt
  • 1/4 cup cilantro, finely chopped 1/
  • 1/2 tsp salt


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


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