Zucchini and black bean quesadilla

As I mentioned earlier on my blog, quesadillas are great for vegetarian Mexican dinners. They can be filled with various things. Today's filling is humble zucchini and black beans. The farmers markets still have tender zucchini which is essential for this dish since the large ones have seeds and as a result too much moisture. The moisture makes the quesadilla soggy. I added some taco seasoning to the zucchini and the beans and it took the filling to a new level. Paired with some guacamole and tomato salsa it is a quick dinner option.

Zucchini and Black bean quesadilla
Click picture to enlarge

1 large white onion, finely chopped
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

Heat a large griddle over medium heat. Place a wrap on the pan. Place enough filling to cover the bottom half of the wrap. Sprinkle grated cheese on top and a tablespoon of cilantro if using. Cover with the other half of the wrap and press with a pannini press or something heavy to get the quesadilla to stick. Flip when one side is light brown. Cook for a minute on the other side. Cut into wedges and serve with guacamole.

Makes 4 large quesadillas.