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Light Mozzarella, Sun-Dried Tomato & Basil

Hey Mambo! Veggie Italiano Quesadilla

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Level: Intermediate
Servings: 1
Submitted By: Hungry Girl
Nutritional Information

Veggie lovers, rejoice! This is one of the BEST quesadillas ever to come out of the HG kitchen. It features a special appearance by Mini Babybel Light..


  • ⅓ cans Canned Cannellini (white Kidney) Beans, Drained And Rinsed
  • ¼ teaspoons Italian Seasoning
  • 1 whole La Tortilla Factory Smart & Delicious Low Carb/High Fiber Large Tortilla
  • 1 wedge The Laughing Cow NEW! Light Mozzarella, Sun-Dried Tomato & Basil Cheese
  • ¼ cups Sliced Zucchini
  • ¼ cups Sliced Red Bell Pepper
  • ¼ cups Chopped Onion
  • 1 piece Mini Babybel Light Cheese, Chopped


Place beans in a blender or food processor with 1 tbsp. water and blend until mostly smooth. (Or place beans in a bowl with 1 tbsp. water and mash with a fork.) Add Italian seasoning and mix well.

Lay tortilla flat and spread half of the upward-facing side with bean mixture. Spread cheese wedge on the other half and set aside.

Bring a skillet sprayed with nonstick spray to medium-high heat on the stove. Add veggies and, stirring occasionally, cook until softened, about 4 – 5 minutes. Transfer veggies to the side of the tortilla spread with the cheese wedge.

Top veggies evenly with chopped Babybel cheese. Fold bean-covered side of the tortilla over the other side and press gently to seal, forming the quesadilla.

Remove skillet from heat, re-spray with nonstick spray, and return to medium-high heat. Place quesadilla in the skillet and cook for about 2 minutes per side, until the outside is toasty and the inside is hot.

Cut into triangles and, if you like, top or serve with marinara sauce or sour cream. Now eat!