Post by emailing: "justice[at]stfrancisa2[dot]org"

Monday, February 22, 2010

Kelly’s Black Bean and Zucchini Tortillas recipe

Black Bean and Zucchini Tortillas

My kids love these! They are easy and may be the best quesadilla you've ever tasted.

2 pounds zucchini, grated or finely diced

30 oz. cooked or canned black beans, drained

16 oz. Monterey Jack cheese, grated

2 green onions, chopped

Olive oil


8 eight-inch tortillas

(you can also add 1 minced jalapeño, if desired)

Toss zucchini with salt in a colander, and squeeze out excess water. In a large bowl, combine zucchini with beans, cheese, green onions, and jalapeño.

Brush one side of each tortilla with oil. Place 4 tortillas oil-side down and spread each with ¼ of the zucchini-bean mixture. Top each one with an oil-side-up tortilla.

Place quesadillas on a baking sheet and broil about 1-2 minutes per side, until golden. (Serves 4)

Note: You can serve with sour cream and salsa on the side, if desired. Add Spanish rice for a hearty meal, although the quesadillas themselves are very filling.

No comments:

Post a Comment