black bean and veggie quesadillas
  • .5 (15 ½ -oz) can black beans, drained and rinsed
  • 2 medium zucchini, cut into thin slices
  • 4 cups fresh spinach, rinsed and chopped
  • 1 cup corn, fresh, frozen, or canned
  • 4 oz cheddar cheese, grated
  • 1 tbsp canola oil
  • 1-2 tsp water
  • .5 tsp ground black pepper
  • chopped cilantro and salt to taste
  • 6 8-inch flour tortillas
  • Condiments: salsa, sour cream, or Greek yogurt
  1. Heat oil in large skillet over medium heat. Add zucchini and cook until semi-soft, about 5 minutes.
  2. Add corn and spinach, cover and cook until tender, stirring a few times, about 5 minutes more. Remove from heat.
  3. Add black beans to the skillet. Stir to combine with vegies, smashing the beans lightly with a fork. Add 1-2 tbsp water to make a moist bean-vegie mixture.
  4. Season with pepper, salt, and cilantro and transfer to bowl.
  5. Spread vegetable mixture evenly on half of each tortilla, fold tortillas over to cover mixture and press with spatula to flatten.
  6. Spray original skillet with non-stick cooking spray and use to cook folded tortillas over medium heat. Cook around 4 minutes per side, or until both sides of tortilla are golden brown.

Serve with low fat sour cream, homemade or prepared salsa or other condiments you have on hand.


Notes: Add any other seasonal vegetables to the filling. In place of zucchini and spinach, use bell peppers, onions, collard greens, or use up leftover vegetables you have prepared.

 SOURCE:  Share Our Strength’s Cooking Matters,, 2018
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