Baja Quesadillas

Baja Quesadillas
Category
Yields6 Servings
 Vegetable cooking spray
 1 medium zucchini, cut lengthwise in half and sliced
 1 cup sliced onion
 1 tsp minced garlic
 1 small jalapeño, minced
 15 oz black beans, rinsed and drained
 15 oz Pinto beans, rinsed and drained
 1 cup chopped tomato
 ½ cup finely chopped cilantro
 12 tortillas (6-inch)
 1 cup shredded four-cheese Mexican blend
 Salsa, as garnish
 sour cream, as garnish
1

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.

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. 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.

3

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.

Nutrition Facts

6 servings

Serving size

Amount per serving
Calories408
% Daily Value *
Total Fat 11g15%
Cholesterol 18mg6%
Sodium 832mg37%
Total Carbohydrate 66g24%
Dietary Fiber 11g40%
Protein 16g

* The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

This recipe brought to you by the Idaho Bean Commission.

Ingredients

 Vegetable cooking spray
 1 medium zucchini, cut lengthwise in half and sliced
 1 cup sliced onion
 1 tsp minced garlic
 1 small jalapeño, minced
 15 oz black beans, rinsed and drained
 15 oz Pinto beans, rinsed and drained
 1 cup chopped tomato
 ½ cup finely chopped cilantro
 12 tortillas (6-inch)
 1 cup shredded four-cheese Mexican blend
 Salsa, as garnish
 sour cream, as garnish

Directions

1

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.

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. 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.

3

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

Baja Quesadillas
IngredientsDirections
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