A few years ago, my husband chose to remove meat from his diet for a few months. In an attempt to be supportive (because I didn’t plan to stop eating all meat), I went on a hunt to find vegetarian meals that the entire family would enjoy. As a compromise, I agreed to have one night a week that was meatless for everyone. This actually worked out for me because that meant I didn’t have to cook two meals that night. There were some winners and there were some losers but this was one was a real winner. So much so that I refuse to make quesadillas with meat anymore. This is so good that the boys actually ask for it. Whenever the boys actually ASK for a meal, I know it is a homerun. I basically follow the recipe exactly but I don’t use regular flour tortillas. I usually either use whole wheat tortillas or low carb ones. If you try it, let me know what you think.
Zucchini, Corn, Black-Bean, and Jack-Cheese Quesadillas
Ingredients
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- 1 small zucchini, grated and drained on paper towels ( about 1 cup)
- 1 cup defrosted frozen corn, drained on paper towels
- 1 small red onion, chopped
- 2 jalapeno chiles, seeds and ribs removed,chopped
- 1 2/3 cups drained and rinsed canned black beans ( one 15-ounce can)
- 1/2 teaspoon salt
- 1/4 teaspoon fresh ground black pepper
- 1 teaspoon chili powder
- 3/4 lb monterey jack cheese, grated
- 8 large flour tortillas ( burrito-size)
- 2 tablespoons cooking oil
Directions
- In a large bowl, combine the zucchini, corn, onion, jalapenos, beans, salt, pepper, and chili powder.
- Toss gently to distribute the seasonings and then stir in the cheese.
- Heat the oven to 200 degrees F.
- Set the tortillas on a work surface.
- Put about 1/3 cup of the filling on one half of each tortilla.
- Spread the filling to the edge and then fold the tortilla over the filling.
- In a large nonstick frying pan, heat 1/2 Tbs of the oil over moderate heat.
- Add two of the quesadillas to the pan and cook, turning once, until the cheese melts, about 1-1/2 minutes per side.
- Remove from the pan and keep warm on a baking sheet in the oven.
- Repeat in batches with the remaining oil and quesadillas.
- Cut the quesadillas in wedges and serve.
Source: Food.com
