Cheese, Bean, and Zucchini Quesadillas

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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