Black Bean, Zucchini, and Monterey Jack Quesadillas

Submitted by ratherbeswimmin

"For our next football party."

 

• Ready In: 38mins
• Ingredients: 12
• Serves: 4

ingredients

• 1⁄4 cup olive oil
• 1 medium yellow onion, finely chopped
• 3 medium zucchini, cut into 1/4-inch dice
• 1 large jalapeno pepper, stemmed, seeded, and minced
• 1⁄3 cup canned black beans, drained
• 1⁄4 cup finely chopped fresh oregano leaves
• 2 tablespoons red wine vinegar
• 1 teaspoon salt
• 1⁄4 cup ricotta cheese (drain if watery)
• 4 large flour tortillas
• 8 ounces monterey jack cheese, coarsely grated
• 1⁄2 1/2 cup sour cream (optional) or 1/2 cup Mexican crema (optional)

directions

1. In a large nonstick skillet, heat 2 tablespoons oil over medium heat; add in the onions; stir/saute about 5 minutes until they begin to soften but no brown.
2. Add in the zucchini and jalapeno; stir/saute 8-10 minutes until the zucchini is soft but still holding its shape.
3. Add in the beans, oregano, vinegar, and salt; stir well to combine.
4. Take skillet from heat and let cool 5 minutes.
5. Add in the ricotta; stir to combine.
6. Transfer mixture to a plate; wipe skillet with a paper towel but don’t wash it.
7. Brush one side of each tortilla with the remaining oil; place tortillas on a work surface with oiled side down.
8. Spread Jack cheese evenly over the bottom half of each tortilla, followed by the zucchini mixture.
9. Fold the tortillas in half to enclose filling.
10. Heat same skillet over med-high heat for 2 minutes.
11. Place 2 quesadillas in the skillet, cover, and cook 2 minutes or until undersides are golden and cheese has begun to melt.
12. Uncover and turn the quesadillas with a spatula; cook 1-2 minutes or until undersides are golden and cheese has melted completely; repeat with remaining 2 quesadillas.
13. To serve, cut the quesadillas in half, drizzle with the creme fraiche, if using, and serve immediately.