Baja Quesadillashttps://eatusabeans.com/wp-content/uploads/2021/05/baja-quesadillas.jpeg1024678Eat USA BeansEat USA Beans//eatusabeans.com/wp-content/uploads/2020/01/eatusabeans-logo_FINAL_9x6.png
Add some protein and nutrition to the traditional Mexican-food favorite with a tasty quesadilla recipe with beans! Using both black and pinto beans, and even zucchini, this quesadilla recipe is chock-full of healthy foods and bold flavors!
Makes 6 servings
Vegetable cooking spray
1 medium zucchini, cut lengthwise in half, sliced
1 cup sliced onion
1 teaspoon minced garlic
1 small jalapeqo chili, minced
1 teaspoon ground cumin
1 15-ounce can, rinsed and drained, or 1 3/4 cups cooked dry-packaged black beans
1 15-ounce can, rinsed and drained, or 1 3/4 cups cooked dry-packaged pinto beans
1 cup chopped tomato
1/2 cup finely chopped cilantro
Salt and pepper, to taste
12 tortillas (6-inch)
3/4 to 1 cup (3 to 4 ounces) shredded four-cheese Mexican blend or reduced-fat four-cheese Mexican blend
Salsa, as garnish
Sour cream, as garnish
Preheat oven at 450 degrees.
Spray large skillet with cooking spray; heat over medium heat until hot. Sauté zucchini, onion, garlic, jalapeqo chili and cumin until crisp & tender, about 5 minutes.
Add beans to side of skillet; 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 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.
Tip: Use whole wheat tortillas for a nutty flavor and added fiber, to build off the other healthy components to this quesadilla recipe with beans!