Ingredients Jump to Instructions ↓

  1. 1 medium zucchini, cut lengthwise in half, sliced

  2. 1 cup sliced onion

  3. 1 teaspoon minced garlic

  4. 1 small jalapeño chili, minced

  5. 1 teaspoon ground cumin

  6. 1 can (15 ounces) black beans or 1 1/2 cups cooked dry-packaged black beans, rinsed, drained

  7. 1 can (15 ounces) pinto beans or 1 1/2 cups cooked dry-packaged pinto beans, rinsed, drained

  8. 1 cup chopped tomato

  9. 1/2 cup finely chopped cilantro Salt and pepper, to taste*

  10. 12 tortillas (6-inch)

  11. 3/4 to 1 cup (3 to 4 ounces) shredded four-cheese Mexican blend or reduced-fat four-cheese Mexican blend Salsa, as garnish* Sour cream, as garnish*

Instructions Jump to Ingredients ↑

  1. 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 to 2 minutes. Spoon 1/3 cup mixture on one side of each tortilla and sprinkle with 1 1/2 tablespoons cheese. Fold tortillas in half and spray both sides with cooking spray. Bake on cookie sheet at 450°F (230°C). until browned and crisp, 5 to 7 minutes, or cook in large skillet over medium heat until browned, 2 to 3 minutes on each side. Garnish quesadillas with salsa and sour cream.


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