Baja Quesadillas
Source of Recipe
Aunt Saunny
Preparation Time: 20 to 25 minutes
Baking Time: 5 to 7 minutes
Makes 6 servings
Ingredients:
Vegetable cooking spray
1 medium zucchini, cut lengthwise in half, sliced
1 cup sliced onion
1 teaspoon minced garlic
1 small jalapeño chili, minced
1 teaspoon ground cumin
1 can (15 ounces) Black beans or 1 1/2 cups cooked dry-packaged Black
beans, rinsed, drained
1 can (15 ounces) Pinto beans or 1 1/2 cups cooked dry-packaged Pinto
beans, rinsed, drained
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*
Preparation:
Spray large skillet with cooking spray; heat over medium heat until
hot. Sauté zucchini, onion, garlic, jalapeño 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 at 450° F. 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.
Notes: Bean mixture can be prepared 1 day in advance; refrigerate,
covered.
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