What You Need
• Vegetable cooking spray
• 1 medium zucchini, cut lengthwise in half, sliced
• 1 cup sliced onion
• 1 teaspoon minced garlic
• 1 small jalapeņo chili, minced
• 1 teaspoon ground cumin
• 1 can (15 ounces) Black beans or 1 1/2 cups cooked dry-packaged Black beans, rinsed, drained
• 1 can (15 ounces) Pinto beans or 1 1/2 cups cooked dry-packaged Pinto beans, rinsed, drained
• 1 cup chopped tomato
• 1/2 cup finely chopped cilantro
• Salt and pepper, to taste
• 12 tortillas (6-inch)
• 3/4 to 1 cup (3 to 4 ounces) shredded four-cheese Mexican blend or reduced-fat four-cheese Mexican blend
• Salsa, as garnish
• Sour cream, as garnish
What To Do
1. Spray large skillet with cooking spray; heat over medium heat until hot. Saute zucchini, onion, garlic, jalapeņo chili and cumin until crisp-tender, about 5 minutes.
2. Add beans to side of skillet; coarsely mash about half the beans. Mix beans, tomato and cilantro into onion mixture and cook 1 to 2 minutes.
3. Spoon 1/3 cup mixture on one side of each tortilla and sprinkle with 1 1/2 tablespoons cheese. Fold tortillas in half and spray both sides with cooking spray.
4. Bake on cookie sheet at 450F until browned and crisp, 5 to 7 minutes, or cook in large skillet over medium heat until browned, 2 to 3 minutes on each side. Garnish quesadillas with salsa and sour cream.
Tip: Bean mixture can be made a day in advance; cover, refrigerate.
Source: This recipe appears courtesy of the American Dry Bean Board.
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