Zucchini, Red Onion and Black Bean Quesadillas Recipe

By Aggieskitchen

A light and fresh meatless Black Bean Quesadillas that's totally delicious and filled with zucchini and red onions.

Zucchini, Red Onion and Black Bean Quesadillas

Yield: 4 quesadillas

Ingredients:

• 1 zucchini, halved then sliced into "half moons"
• 1/2 red onion, halved, then sliced thin
• 1/4 teaspoon of cumin powder
• 1 teaspoon light oil or cooking spray
• salt and pepper, to taste
• 1 can Bush's Black Beans, rinsed and drained
• 4 whole wheat tortillas (I used La Tortilla Factory Smart & Delicious, Low Carb High Fiber tortillas)
• 1 1/2 cups shredded cheese of choice (I used pepper jack, but cheddar, mozzarella or monteray jack would be great as well)

Directions:

1. Heat oil in a non stick skillet (or simply spray with cooking spray). Add zucchini and red onion to skillet, sprinkle with cumin, salt and pepper. Let vegetables cook over medium heat for up to 5 minutes, stirring occasionally, until softened. Set aside.
2. Using a large non stick skillet, heat tortilla over medium heat for about 30 seconds. Flip over and begin to build your quesadilla by layering with shredded cheese, zucchini and onion mixture, black beans, then again with shredded cheese. Make sure your ingredients are divided evenly for 4 tortillas before you begin.
3. Cook quesadilla on first side for about a minute, then gently flip over. Cook on second side for 2 -3 minutes or until cheese is melted through and tortillas are browned but not burned. Remove quesadilla from pan onto cutting board and let cool slightly before cutting. Cut into thirds and serve with sour cream, salsa or a combination of salsa and ranch dipping sauce. (Note: I used Bolthouse Farms salsa ranch dressing for dipping - delicious!)
4. Serve as a light meal or as an appetizer.

Zucchini, Red Onion and Black Bean Quesadillas Recipe 2022-02-26T06:06:00-08:00 Rating: 4.5 Diposkan Oleh: Admin