Baja Quesadillas
Ingredients
- vegetable oil cooking spray ⓘ
- 1 zucchini (medium, cut lengthwise in half, and sliced) ⓘ
- 1 cup onion, sliced ⓘ
- 1 teaspoon garlic, minced
- 1 jalapeno chile, minced ⓘ
- 1 teaspoon ground cumin ⓘ
- 15 ounces black beans (or 1 1/2 c cooked dry-packaged black beans, rinsed and drained) ⓘ
- 15 ounces pinto beans (or 1 1/2 c cooked dry-packaged pinto beans, rinsed and drained) ⓘ
- 1 cup tomatoes, chopped ⓘ
- 1/2 cup cilantro, finely chopped ⓘ
- salt ⓘ
- pepper ⓘ
- 12 tortillas (6 inch) ⓘ
- 1 c Mexican blend cheese ⓘ
- sour cream (as garnish) ⓘ
Instructions
- Spray large skillet with cooking spray and heat over medium heat until hot.
- Saute zucchini, onion, garlic, jalapeno chili, and cumin until crisp-tender--about 5 minutes.
- Add beans to side of skillet and 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 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 & Diet Analysis (per serving)
768
kcal
38% DV
Protein
Fat
Carbs
* % Daily Values based on a 2,000 calorie diet (FDA 2020).