The quesadillas can also be cooked in a skillet (instead of the oven) in a small amount of canola oil, heating on both sides for about 3 minutes, until cheese melts. This is a super easy, healthy recipe – providing calcium from the cheese, fiber from the beans and the whole wheat tortilla, and anti-oxidants from the zucchini.
2 teaspoons canola oil
1 medium zucchini, diced (~1-¾ cups)
½ small onion, diced, (about ½ cup)
¾ teaspoon ground cumin (optional)
½ teaspoon chili powder
1 15-ounce can cannellini beans, drained and rinsed
1½ cups shredded mozzarella cheese
6 whole-wheat tortillas
Preheat the oven to 400ºF. Heat the oil in a large, nonstick skillet over medium-high heat. Add the zucchini, onion, cumin, and chili powder. Cook, stirring often until softened (about 12 minutes). Gently stir in the beans until heated. For quesadillas, place 2 tablespoons of cheese over half of each tortilla. Top evenly with the bean mixture and then top that with the remaining cheese. Fold over, gently press down, and place on a large baking sheet. Bake until the cheese is melted, 8 to 10 minutes. Cut in half, and serve with salsa, sour cream, and/or guacamole. Makes 6 quesadillas
Optional Sides: Salsa, light sour cream, guacamole
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