Veggie Quesadillas | Corewell Health

Ingredients

• 8 stalks of asparagus, ends trimmed, cut into bite sized pieces
• 1½ cups diced zucchini or summer squash
• ½ cup diced yellow onion
• 15 ounces canned black beans, low or no salt added, drained and rinsed
• 2 cups chopped Swiss chard
• 1 teaspoon minced garlic
• 6 whole wheat tortillas
• 1½ cups shredded quesadilla or mozzarella cheese
• 2 tablespoons extra virgin olive oil
• ¾ cup salsa of choice