Baja Quesadillas

Name: Baja Quesadillas
Ingredients: vegetable oil cooking spray; 1 zucchini (medium, cut lengthwise in half, and sliced); 1 cup onion, sliced; 1 teaspoon garlic, minced; 1 jalapeno chile, minced; 1 teaspoon ground cumin; 15 ounces black beans (or 1 1/2 c cooked dry-packaged black beans, rinsed and drained); 15 ounces pinto beans (or 1 1/2 c cooked dry-packaged pinto beans, rinsed and drained); 1 cup tomatoes, chopped; 1/2 cup cilantro, finely chopped; salt; pepper; 12 tortillas (6 inch); 1 c Mexican blend cheese; sour cream (as garnish)

15 ingredients

8 steps

Ingredients

vegetable oil cooking spray
1 zucchini (medium, cut lengthwise in half, and sliced)
1 cup onion, sliced
1 teaspoon garlic, minced
1 jalapeno chile, minced
1 teaspoon ground cumin
15 ounces black beans (or 1 1/2 c cooked dry-packaged black beans, rinsed and drained)
15 ounces pinto beans (or 1 1/2 c cooked dry-packaged pinto beans, rinsed and drained)
1 cup tomatoes, chopped
1/2 cup cilantro, finely chopped
salt
pepper
12 tortillas (6 inch)
1 c Mexican blend cheese
sour cream (as garnish)

Directions

1

Spray large skillet with cooking spray and heat over medium heat until hot.
2

Saute zucchini, onion, garlic, jalapeno chili, and cumin until crisp-tender--about 5 minutes.
3

Add beans to side of skillet and coarsely mash about half the beans.
4

Mix beans, tomato, and cilantro into onion mixture and cook 1 to 2 minutes.
5

Spoon 1/3 cup mixture on one side of each tortilla and sprinkle with 1 1/2 tablespoons cheese.
6

Fold tortillas in half and spray both sides with cooking spray.
7

bake on cookie sheet at 450 until browned and crisp, 5 to 7 minutes, or cook in large skillet over medium heat until browned, 2 to 3 minutes on each side.
8

Garnish quesadillas with salsa and sour cream.