Recipe of the Week: Zucchini, Corn, Black-Bean, and Jack-Cheese Quesadillas

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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
    • 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
  1. In a large bowl, combine the zucchini, corn, onion, jalapenos, beans, salt, pepper, and chili powder.
  2. Toss gently to distribute the seasonings and then stir in the cheese.
  3. Heat the oven to 200 degrees F.
  4. Set the tortillas on a work surface.
  5. Put about 1/3 cup of the filling on one half of each tortilla.
  6. Spread the filling to the edge and then fold the tortilla over the filling.
  7. In a large nonstick frying pan, heat 1/2 Tbs of the oil over moderate heat.
  8. Add two of the quesadillas to the pan and cook, turning once, until the cheese melts, about 1-1/2 minutes per side.
  9. Remove from the pan and keep warm on a baking sheet in the oven.
  10. Repeat in batches with the remaining oil and quesadillas.
  11. Cut the quesadillas in wedges and serve.

Source: Food.com