Made these quesadillas last night from a recipe on health.com to help eat up the zucchini from my sis in laws garden and daddy wasn’t home so we didn’t have to worry about making a dish with meat in it 😉 They were better than I expected and both boys gobbled them down!
1/2 c canned black beans, rinsed and drained
2 tbs salsa
1/2 c finely chopped zucchini
4 (6-inch) corn tortillas
4 tablespoons shredded Cheddar cheese
*For my gluten and nightshade allergy adjustments, I ommited the salsa and used onion and cilantro with lime juice and salt instead. I also used teff wraps instead of regular tortillas.
Preparation
1. Combine beans and salsa in a small bowl; mash with a fork. Stir in zucchini. 2. Layer 1 tortilla with half the bean mixture, sprinkle with 2 tbs cheese, and top with another tortilla. Repeat with remaining tortillas, bean mixture, and cheese. 3. In broiler or toaster oven, cook quesadillas 1 minute on each side until cheese is melted and bubbly.
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