black bean and vegetable quesadilla

Name: Black Bean and Vegetable Quesadilla
Prep time: 10 min
Cook time: 20 min
Yield: 6
Cuisine: Mexican
Ingredients: 4 cup(s) chopped spinach (about 5 oz); 1/2 can(s) black beans(drained and rinsed); 1/2 can(s) corn (drained); 16 ounce(s) shredded cheese (i use sharp cheddar); 2 medium zucchini; 1 pinch(es) cayenne pepper; 1 tablespoon(s) oil; 12+ - tortilla shells; - cooking spray

13 Pinches 4 Photos

Rebecca Trent

Updated on Oct 14, 2015

I was skeptical to try this recipe, but was surprised at the great flavor. I'm not a big spinach and zucchini eater, but this recipe has changed that for me.

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Cheesy quesadilla helps sneak in vegetables to picky eaters. Top with sour cream and hot sauce for added flavor. You won't be disappointed

prep time 10 Min

cook time 20 Min

method Pan Fry

yield 6 serving(s)

Ingredients

4 cups chopped spinach (about 5 oz)
1/2 can black beans(drained and rinsed)
1/2 can corn (drained)
16 ounces shredded cheese (i use sharp cheddar)
2 medium zucchini
1 pinch cayenne pepper
1 tablespoon oil
12+ - tortilla shells
- cooking spray

How To Make black bean and vegetable quesadilla

Step 1

Rinse zucchini. Cut off ends. Shred. Place in strainer. (Mash any excess water out of zucchini or it will cause tortillas to be soggy)

Step 2

Pour 1 tbsp oil (I like canola) into pan. Heat. Add zucchini and pinch of cayenne together. Mix. Cook on medium heat about 5 min.
Step 3

Chop spinach. Open and drain corn. Add to mixture. Cook about 5 minutes. Remove from heat.
Step 4

Add squished black beans to mixture.
Step 5

Spray pan with cooking spray. Place tortilla shell in pan. Place a couple of spoonfuls of mixture on half of shell. Sprinkle with cheese. Close shell. Brown on both sides. (Medium heat).
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