Sometimes simple is best. These veggie quesadillas are a flavorful, healthy meal perfect for eating while binge-watching TV after work or for feeding the whole family!
- 2 tsp canola oil
- 1 jalapeno diced (seeds removed for less heat)
- 1 zucchini diced
- 1 red bell pepper diced
- 1 15.5- ounce can black beans drained and rinsed
- 1 tsp ground cumin
- 1.5 tsp brown sugar
- ¼ cup salsa
- 2 cups Monterey jack shredded cheese divided
- 4 large whole wheat tortillas or 8 small
- Cooking spray
- Toppings of choice: salsa sour cream/Greek yogurt, avocado, hot sauce
Heat oil a large saucepan over medium heat. Stir in jalapeno, zucchini, and pepper. Cook 4-5 minutes, or until softened. Add beans, cumin, brown sugar, and salsa. Mix well and cook until heated through, about 10 minutes.
Once vegetable filling is ready, remove skillet from heat and pour filling into large bowl. Return skillet to stove over medium heat (you could also use a clean skillet if you want, but I like not having two pans to wash).
Spray skillet then place one tortilla down on hot pan sprinkle with ¼ of the cheese. Spoon ¼ of filling over half of the tortilla and allow to cook until bottom of tortilla is slightly brown and cheese is melted. Fold tortilla in half (I recommend folding over the side that doesn’t have the filling on it) and press down using a spatula to get the two sides to stick together. Cook another minute then carefully move quesadilla to a plate. Repeat with remaining 3 tortillas.
Cut cooked quesadillas into thirds or fourths and serve with toppings of choice. Enjoy!