Preparation Time: 20 to 25 minutes
Baking Time: 5 to 7 minutes
Makes 6 servings
- Vegetable cooking spray
- 1 medium zucchini, cut lengthwise in half, sliced
- 1 cup sliced onion
- 1 teaspoon minced garlic
- 1 small jalapeño 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*
Spray large skillet with cooking spray; heat over medium heat until hot. Sauté zucchini, onion, garlic, jalapeño chili and cumin until crisp-tender, about 5 minutes.
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. 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.
Bake on cookie sheet at 450° F. 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.
Notes: Bean mixture can be prepared 1 day in advance; refrigerate, covered.
Amount Per Serving
Cals: 408 From Fat: 23
Total Fat: 11g
Total Carb: 66g
Dietary Fiber: 11g
Source: Compliments of the Idaho Bean Commission,
821 W. State Street, Boise, ID 83702