|Zucchini and Black bean quesadilla|
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1 large clove of garlic, finely minced
3/4 lb tender zucchini
1/2 a 14 oz can of cooked black beans, drained (I use the Trader Joes brand of organic beans)
1 1/2 tablespoon canola oil
1/4 teaspoon kosher salt
1 teaspoon taco seasoning mix (I use the Trader Joes brand)
Four, 10" Multigrain Mission Wraps
Grated Mexican cheese like Queso Fresco (amount depends on how "cheesy" you like your quesadillas)
4 tablespoon finely minced cilantro leaves (optional)
Trim the zucchini and cut them into matchsticks i.e. first slice them thinly and then stack a few slices at a time and cut them into matchsticks. Or you could take the easy way out like me and use a mandoline with the julienne attachment. Cutting the zucchini this way prevents them from becoming mushy when you cook it.
|Zucchini and black bean filling|
Heat a large non-stick skillet with canola oil over medium high heat. Add the chopped onions and cook for 2 minutes. Now add the minced garlic and continue to cook for another 3 minutes till the onions are light brown at the edges. Add the zucchini and 1/4 teaspoon salt and mix well. Cook for about 4 minutes till the zucchini begins to soften. Add the 1/2 can of beans and the taco seasoning mix. Mix well and cook for a minute till the flavors have melded together. Set aside to cool.
|Assembling the quesadilla|
Makes 4 large quesadillas.