Take advantage of fresh summer produce like zucchini, peppers and tomatoes with this fun and colorful quesadilla recipe. Explore your local farmers market for fresh produce and new vegetables to try in this delicious and quick dinner recipe. Black beans and vegetables provide protein and fiber to keep the family feeling satisfied.
Silly Summer Quesadilly
- 1-2 teaspoons of olive oil
- 1 bell pepper, washed, with top and seeds removed
- ½ yellow onion, skin and ends removed
- 1 medium zucchini, washed and ends removed
- ½ pint of grape or cherry tomatoes, washed
- 1 15 ounce can of black beans, drained and rinsed
- 1 cup salsa
- 6 six-inch whole wheat tortillas
- 1 cup low fat cheddar cheese, shredded
1. Preheat oven to 400 degrees F.
2. Prepare the vegetables by cutting the pepper, onion, and zucchini into small bite size pieces. Slice the tomatoes in half and set aside.
3. Add the oil to a large sauté pan and cook the pepper, onion and zucchini on medium heat for about 5 minutes or until soft.
4. Add beans, corn and 1/4 cup of salsa and cook for three minutes. Add more salsa to taste, if desired.
5. To make the quesadillas, spray a baking sheet with cooking spray and place 3 tortillas on the sheet. Spoon the bean and vegetable mixture on tortillas and spread close to edges.
6. Sprinkle 1/3 cup of cheese on each tortilla and place another tortilla on top of each.
7. Bake in the oven for 5-7 minutes until cheese is melted and tortillas are crispy.
8. Cut quesadillas in quarters and serve with remaining salsa.
Adapted from Children’s Hospital of Philadelphia’s Nutrition in the Kitchen cookbook