Veggie Quesadillas with Cilantro Yogurt Dip - Purdue Extension Nutrition Education Program

Ingredients

• 12 soft corn tortillas (6 inches)
• 1 1/2 cups cheddar cheese, shredded
• 1 cup corn kernels (fresh, frozen/thawed, or canned/drained)
• 1/2 cup beans, black or pinto (canned or cooked; drained)
• 1/2 cup cilantro, chopped
• 1 bell pepper, finely chopped or grated
• 1 jalapeno pepper, finely minced (optional)
• 1 carrot, shredded
• 2 cups plain nonfat yogurt
• 1/4 cup cilantro, finely chopped
• 1/2 teaspoon salt