1 15 oz. can of beans (black or pinto), (drained and rinsed)
1 tsp chili powder
½ tsp ground cumin
2 tbsp vegetable oil, (divided)
⅛ tsp salt
1 zucchini (or other summer squash), cut lengthwise into quarters and thinly sliced
1 pinch red pepper flakes
1 cup corn (canned or frozen)
8 whole-wheat flour tortillas
8 oz cheese, (shredded and divided four ways)
1Toss beans with chili powder and cumin.
2Heat one tablespoon of vegetable oil in a nonstick pan over medium-high heat.
3Sauté the zucchini pieces and sprinkle with salt. Cook stirring until the pieces soften and start to turn golden. Sprinkle with the pepper flakes and cook until some edges become crispy and brown.
4Add the corn to the pan and cook for an additional minute.
5Remove the zucchini corn mixture from pan and wipe out the pan.
To assemble the quesadillas:
6Sprinkle one tortilla with cheese. Add veggie mixture. Sprinkle a small amount of cheese over the vegetables. Top with another tortilla.
7Heat the remaining 1 tablespoon of vegetable oil in the same pan. Place one quesadilla in the pan and cook until the edges turn brown – about 1 minute. Carefully flip the quesadilla and cook until the underside is golden brown and edges are crispy, about another minute. Repeat with the other quesadillas.
8Cut into wedges and serve with salsa, and plain yogurt or sour cream.
Ingredients
1 15 oz. can of beans (black or pinto), (drained and rinsed)
1 tsp chili powder
½ tsp ground cumin
2 tbsp vegetable oil, (divided)
⅛ tsp salt
1 zucchini (or other summer squash), cut lengthwise into quarters and thinly sliced
1 pinch red pepper flakes
1 cup corn (canned or frozen)
8 whole-wheat flour tortillas
8 oz cheese, (shredded and divided four ways)
Directions
1Toss beans with chili powder and cumin.
2Heat one tablespoon of vegetable oil in a nonstick pan over medium-high heat.
3Sauté the zucchini pieces and sprinkle with salt. Cook stirring until the pieces soften and start to turn golden. Sprinkle with the pepper flakes and cook until some edges become crispy and brown.
4Add the corn to the pan and cook for an additional minute.
5Remove the zucchini corn mixture from pan and wipe out the pan.
To assemble the quesadillas:
6Sprinkle one tortilla with cheese. Add veggie mixture. Sprinkle a small amount of cheese over the vegetables. Top with another tortilla.
7Heat the remaining 1 tablespoon of vegetable oil in the same pan. Place one quesadilla in the pan and cook until the edges turn brown – about 1 minute. Carefully flip the quesadilla and cook until the underside is golden brown and edges are crispy, about another minute. Repeat with the other quesadillas.
8Cut into wedges and serve with salsa, and plain yogurt or sour cream.
