Sunday, November 16, 2014
Black Bean & Veggie Quesadillas
Source: Cooking Matters (Deborah Kelly)- slightly modified by Aimee
Makes 6 folded quesadillas (serves 4)
1 can black beans (15 oz), drained & rinsed
1 zucchini, shredded
4 cups fresh spinach, chopped
1 cup corn kernels
1 cup shredded cheddar
oil for frying
6 (8-inch) whole wheat flour tortillas
sour cream & salsa for garnish, if desired
1. Heat oil in large skillet. Add zucchini & cook about 5 minutes. Add corn & spinach; cook until tender, about 5 minutes more. Remove from heat.
2. Lightly mash black beans & stir into veggie mixture. Transfer to bowl.
3. Spread mixture evenly over half of each tortilla; top with cheese. Fold tortillas; press lightly with a spatula to flatten.
4. Add folded tortillas to oiled skillet & cook about 4 minutes per side, or until both sides are golden brown. Repeat until all quesadillas are cooked. Cut into wedges & serve with salsa & sour cream if desired.