Veggie Black Bean Quesadillas

Enjoy these easy and veggie filled quesadillas for a quick meal. Pair with a fruit or a veggie, or a side of chips and salsa. 

Written by Emily Compton, RDN

Ingredients 

• 1 can (15 ½ oz) black beans, no salt added 

• 1 medium zucchini 

• 3 C fresh spinach 

• 1 C corn 

• 4 oz cheese (cheddar or monterey jack) 

• 1 Tbsp oil (canola or EVOO) 

• Pinch cayenne pepper

• 1 tsp chili powder 

• ½ tsp cumin 

• Salt and pepper, to taste

• 4 (8 inch) tortillas 

Directions 

1. Make the mashed beans: drain and rinse black beans using a strainer or colander. Place in a bowl and add ¼ C warm water. Mash most of the beans with a fork until beans are in a paste. Set aside.

2. Wash zucchini and shred with medium grater. Using a fine mesh strainer or paper towel squeeze zucchini dry as best as possible. 

3. Add the oil to a medium frying pan, and cook zucchini on medium heat until soft, about 5 minutes. 

4. Add the spinach, a little at a time, and the corn to the pan, cook until spinach is wilted. 

5. Add mashed beans and spices to the veggie mixture, add salt to taste.

6. Spread mixture on half of the tortilla, add cheese on top of the mixture and fold the tortilla shut.

7. Using an electric griddle or a clean frying pan, cook quesadillas until cheese is melty and tortilla is browned, about 4 mins on each side. 

8. Cut in half and serve with jalapeños, sour cream, salsa, or any other toppings of your choosing.