Baja Quesadillas
Add some protein and nutrition to the traditional Mexican-food favorite with a tasty quesadilla recipe with beans! Using both black and pinto beans, and even zucchini, this quesadilla recipe is chock-full of healthy foods and bold flavors!
Featuring U.S. Dry Beans
Ingredients
| Vegetable cooking spray | ||
| 1 | medium zucchini, cut lengthwise in half, sliced | |
| 52 g | sliced onion | |
| 1 tsp | minced garlic | |
| 1 | small jalapeqo chili, minced | |
| 1 tsp | ground cumin | |
| 1 can (425 g) | black beans, rinsed and drained | |
| 1 can (425 g) | pinto beans, rinsed and drained | |
| 180 g | chopped tomato | |
| 30 g | finely chopped cilantro | |
| salt | ||
| pepper | ||
| 12 tortillas (6-inch) | ||
| 60-80 g | shredded four-cheese Mexican blend or reduced-fat four-cheese Mexican blend | |
| Salsa, as garnish | ||
| Sour cream, as garnish | ||
