Add some protein and nutrition to the traditional Mexican food favorite with a tasty quesadilla recipe with beans. Using both black and pinto beans, and even zucchini, this quesadilla recipe is chock-full of healthy foods and bold flavors!
Ingredients
- Vegetable cooking spray
- 1 medium zucchini, cut lengthwise in half, sliced
- 1 cup sliced onion
- 1 teaspoon minced garlic
- 1 small jalapeno chili, minced
- 1 teaspoon ground cumin
- 1 15-ounce can, rinsed and drained, or 1 3/4 cups cooked dry-packaged black beans
- 1 15-ounce can, rinsed and drained, or 1 3/4 cups cooked dry-packaged pinto beans
- 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
Directions
- Preheat oven at 450 degrees.
- Spray large skillet with cooking spray; heat over medium heat until hot. Sauté zucchini, onion, garlic, jalapeno 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 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.
Get more recipes from the U.S. Dry Bean Council here.
