Cinco de Mayo Yumminess!



Try this yummy recipe tonight for a healthy Cinco de Mayo celebration!

Veggie Quesadillas

6 Servings, Prep/Total Time: 25 min.

Ingredients:

1/2 pound fresh mushrooms, sliced

1 medium zucchini, sliced

1/2 cup sliced green onions



2 cans (15-1/4 ounces each) whole kernel corn, drained

2 medium tomatoes, seeded and diced

1 teaspoon dried basil

3/4 teaspoon salt



1/4 teaspoon pepper

6 flour tortillas (8 inches)

2 cups (8 ounces) shredded reduced-fat Mexican cheese blend

3/4 cup salsa

6 tablespoons reduced-fat sour cream

Directions



In a large skillet coated with cooking spray, saute the mushrooms, zucchini and onions until tender. Add the corn, tomatoes, basil, salt and pepper; cook 2-3 minutes longer or until heated through. Using a slotted spoon, spoon filling on half of each tortilla. Sprinkle vegetable mixture with cheese and fold over tortilla. Lightly spray top of tortillas with cooking spray. Bake, uncovered, at 400° for 10-12 minutes or until golden brown. Serve with salsa and sour cream. Yield: 6 servings.



Nutrition Facts: 1 quesadilla with 2 tablespoons salsa and 1 tablespoon sour cream equals 499 calories, 21 g fat (9 g saturated fat), 55 mg cholesterol, 1,509 mg sodium, 50 g carbohydrate, 4 g fiber, 31 g protein.