Prep 25 mins
Cook 7 mins
I found this recipe on the Idaho Bean Commission web site, and it's a keeper. Next time I'll add some corn, but otherwise this is really tasty and you won't miss the meat. I didn't use cooking spray or the oven--just cooked on the stove in a little butter. I skipped the sour cream because I didn't think it needed it.
- 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
- 12 tortillas (6 inch)
- 1 c Mexican blend cheese
- sour cream (as garnish)
- 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.