|
 Recipe: Black Bean Zucchini Quesadillas
Black beans, zucchini, and a bit of cheese folded into tortillas - this may
be the best quesadilla you've ever tasted.
| Yield |
4 quesadillas |
| Time |
15 minutes |
| Tools |
- grater
- colander
- large bowl
- large frying pan(s) or baking sheet
|
| Ingredients |
- 2 pounds zucchini, grated
- 1½ t salt
- 30 oz cooked or canned
black beans, drained
- 12 oz Monterey Jack, grated
- 2 green onions, chopped
- 1 jalapeño, minced
- 8 eight-inch flour tortillas
- olive oil
|
| Directions |
Toss zucchini with salt in the colander, and squeeze out excess
water. Combine zucchini with beans, cheese, green onions, and
jalapeño.
Brush one side of each tortilla with oil. Place four tortillas oil
side down and spread each with one fourth of the zucchini-bean mixture. Top
each one with an oil-side-up tortilla.
To Cook
1. Fry: place one quesadilla in a frying pan and cook over medium heat
for 3 minutes on each side, until golden.
2. Broil: Place quesadillas on baking sheet and broil about 1-2 minutes
per side, until golden. |
| Notes |
Serve quesadillas with salsa and
Spanish rice for a hearty meal.
 Recipe
from Peter Berley and Melissa Clark's Fresh Food Fast: Delicious, seasonal vegetarian meals
in under an hour.
Buy it:
Amazon.com |
Amazon.co.uk |
| |
Key to abbreviations and conversions |
| |
|
| Vegetarian Main Dishes
Mexican / Tex‑Mex Recipes Vegan Recipes
Vegetarian Cookbooks Vegetarian Recipes A to Z |
|
|
Sign up for my free Veggie Table newsletter to find out about new recipes, articles, and cookbook reviews.
Subscribe to the free
Veggie Table
newsletter
|
| 
|
Laura K. Lawless
All Rights Reserved.
About The Veggie Table
|
|
