I found this recipe on the Idaho Bean Commission web site, and it's a keeper. Next time I'll add some corn, but otherwise this is really tasty and you won't miss the meat. I didn't use cooking spray or the oven--just cooked on the stove in a little butter. I skipped the sour cream because I didn't think it needed it.

Ingredients

6 serv.

vegetable oil cooking spray
zucchini1
medium, cut lengthwise in half, and sliced
onion↗1 cup
sliced
garlic↗1 teaspoon
minced
jalapeno chile↗1
minced
ground cumin↗1 teaspoon
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)15 ounces
tomatoes↗1 cup
chopped
cilantro↗1⁄2 cup
finely chopped
salt↗
pepper↗
tortillas12
6 inch
Mexican blend cheese↗ c
sour cream↗
as garnish

Step-by-step instructions

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.

Source: food.com

Original recipe ↗

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