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In an effort to eat more veggies and beans, I tried a new quesadilla recipe -- zucchini, carrots, black beans and cheese tucked warmly between two whole wheat tortillas. Delish.
Zucchini, Carrot and Black Bean Quesadillas
1 medium zucchini, shredded
1 medium carrot, shredded
1/4 C black beans
4 whole wheat tortillas
1/4 C colby jack cheese, shredded
salt and pepper to taste
Shred zucchini and carrots. Season with salt and pepper and saute under tender.
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Add black beans and heat until warmed. Then, place half of the filling atop 1 tortilla. Sprinkle with cheese and cover with the other tortilla.
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Cut quesadillas with a pizza cutter.
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Makes 2 very filling quesadillas.
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While I typically love beans in soups/stews, I love the chew and flavor they add to this quesadilla! Yum.
Get more bean recipes by clicking the image!
This post is linked to Mouthwatering Mondays and Tempt My Tummy Tuesday, Ingredient Spotlight
Oh, that sounds tasty...and a sneaky way to get those veggies!
ReplyDeleteYum! nice food blog.
ReplyDeleteJoyce
This will be our dinner tomorrow!! I have all the ingredients. Thanks.
ReplyDeleteYummy I have a very similar recipe sans the carrots and instead has salsa. Yum!
ReplyDeleteI might have to have this for dinner really soon thansk for the recipe looks really yummy
ReplyDeleteYum! Those look delish!!
ReplyDeleteI may have to try this with salsa!
ReplyDeleteI added red pepper and mushrooms... great recipe!
ReplyDeleteThis was a fabulous lunch! I LOVE black beans and I'm always looking for new ways to use them. Thanks for a delicious recipe. Next time I plan on adding some tomato and onion, because I have both on hand and love the flavor they add to food. Thanks again!
ReplyDeleteI added taco seasoned beef and then threw them on the griddle to toast both sides. They were delicious! And they were a great way to sneak some vegetables into my picky 2 year old. He loved them and ate the leftovers too!
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