Black Bean and Vegetable Quesadillas

Rebecca Regnier, with 13abc’s Full Plate, visited ProMedica Ebeid Institute for a healthy cooking segment with ProMedica dietitian Chloe Plummer, RD. Using a Black Bean and Vegetable Quesadilla recipe from the Cooking Matters curriculum, the two whipped up a healthy dish that is low in fat, high in fiber and full of veggies.

“We’re using the Cooking Matters curriculum, which is a program from Share Our Strength, a national organization that works to fight hunger across the country,” said Plummer. Ebeid Institute offers a 6-week Cooking Matters series for individuals who would like to shop, cook and eat healthier.

“[Cooking Matters participants] learn a lot about making healthy choices and how to prepare healthy meals,” explained Plummer. “We also have a chef instructor that’s teaching the basic cooking skills so participants feel really confident and comfortable cooking at home.”

The Black Bean and Vegetable Quesadilla is a great start for a budding cook. The recipe calls for foods such as zucchini, canned corn, and chopped spinach, but cooks can add their own twist. “It’s a versatile recipe,” said Plummer. “You can swap in different vegetables that you like; you can tailor it to what you enjoy.”

Just be sure to swap out what you don’t like for other veggies. “That’s what makes this recipe unique,” said Plummer. “It does have a lot of vegetables, which a lot of us aren’t getting enough of in our day.”

Try it yourself! View the Black Bean and Vegetable Quesadilla recipe from Cooking Matters.

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