Jade and I are eating an “everything plus the dishtowel” quesadilla. It started out as a black bean quesadilla but morphed into something so much better! We stir-fried very thinly sliced zucchini, yellow squash, onion, corn off the cob, fresh spinach, a carrot, and black beans with salt, pepper and cayenne. Then we spread that mess on a tortilla with cheese, tossed it in a skillet to melt the cheese, and topped it with taco meat and sour cream. It’s incredible without the meat too if you are looking for the vegetarian option 🙂
This is the base recipe that we started with when we made these.
1/2 (15 oz) can of no salt added black beans
2 medium zucchini
1 bunch of fresh spinach (about four cups)
1 ear of fresh corn or 1 cup of canned corn
4 oz grated or shredded cheddar cheese. We used more 🙂
1 tablespoon canola oil
1-2 teaspoons water
1/2 teaspoon ground black pepper
6 (8 inch) whole wheat tortillas
Non-stick cooking spray
Optional: 3 tablespoons fresh parsley or cilantro
1. In a colander, drain and rinse black beans.
2. Rinse zucchini. Cut into thin slices or shred with a grater.
3. Rinse and chop fresh spinach. If using fresh parsley or cilantro, rinse and chop now.
4. If using fresh corn, peel. Use a knife to cut corn kernels off of the cob. If using canned corn, drain.
5. Grate cheese if not using shredded.
6. In a large skillet over medium-high heat, heat oil. Add zucchini and cayenne pepper. Cook until zucchini is semi-
soft, about 5 minutes.
7. Add corn and spinach. Cover and cook until tender, stirring a few times, about 5 minutes more. Remove from heat.
8. Add black beans to the veggie mixture. Stir to combine. Smash beans lightly with a fork. Add 1-2 teaspoons water to
make a bean and veggie paste.
9. Season mixture with black pepper. If using parsley or cilantro, add now. Transfer mixture to medium bowl. Reserve
10. Spread vegetable mixture evenly on half of each tortilla. Top with cheese. Fold tortillas over. Press lightly with a
spatula to flatten.
11. Spray skillet with non-stick cooking spray. Heat over medium-high heat. Add one folded tortilla. Cook about four
minutes per side, or until both sides of tortilla are golden brown. Repeat until all quesadillas are cooked.
12. Cut each quesadilla into 2 wedges. Serve while hot.
* Add your favorite veggies to the filling. In place of zucchini and spinach, use leftover cooked veggies like collards, squash, or bell peppers.
* Top with low-fat yogurt, sour cream, or salsa
* Use the remaining beans in a soup or to top a salad.
* You may use frozen spinach. Defrost, drain, and squeeze completely dry before adding it.