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Baja Quesadillas




Source of Recipe


Internet


List of Ingredients




3/4 medium green zucchini, cut lengthwise in half, sliced
2/3 cup onions, sliced
3/4 tsp. garlic, minced
3/4 small jalapeño pepper, minced
3/4 tsp. ground cumin
10 ounces canned black beans, drained and rinsed
10 ounces canned pinto beans, drained and rinsed
2/3 cup tomatoes, chopped
1/3 cup cilantro, finely chopped
1/8 tsp. salt
1/8 tsp. black pepper
8 6 inch flour tortillas
3 ounces Añejo Enchilado or Monterey Jack cheese, shredded
1/8 tsp. salsa, as garnish
1/8 tsp. sour cream, as garnish


Recipe



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 1-2 minutes. Spoon 1/3 cup mixture on one side of each tortilla and sprinkle with cheese, dividing equally. Fold tortillas in half and spray both sides with cooking spray. Bake on cookie sheet at 450°F until browned and crisp, 5-7 minutes, or cook in large skillet over medium heat until browned, 2-3 minutes on each side. Garnish quesadillas with salsa and sour cream.

Bean mixture can be prepared one day in advance; refrigerate, covered.