Zucchini and black bean quesadilla

Posted by Dana McMahan on February 26, 2008

Here’s a simple but flavorful weeknight dinner we find ourselves turning to a couple of times a month. You could also bulk it up a little with steamed rice or some grilled tofu, shrimp or chicken.

For dinner for two (with leftovers for one lunch) you’ll need:

½ red onion, chopped
2 zucchinis cubed
olive oil, two Tbsp
1 can black beans, drained
½ cup shredded monterey jack + Colby cheese mixture
¼ cup chopped cilantro
a couple chopped green onions
salt, pepper, cayenne pepper
Tortilla shells
Sour cream

Start by sautéing the red onions in the olive oil over medium heat until softened.

Add the zucchini and cook several minutes.

Add the beans and stir in. Season to taste.

Place tortilla shill in another skillet and top with cheese. Add a ladleful of the bean and zucchini mixture on one half then sprinkle with a little more cheese, the cilantro and green onions. Heat for a few moments and fold the shell over in half. Flip and cook until the cheese starts to ooze out.
Top with sour cream and serve.

Pack the leftover bean and zucchini mixture in a plastic container and serve cold on a tortilla for lunch the next day.

TAGS: Black Beans, Quesadilla, Zucchini
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