
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 | ||