|A tasty homemade quesadilla.|
6 10-inch whole grain tortilla rounds
8 ounces grated Mexican blend cheese
1 small-medium zucchini, cored and finely diced
1/2 large jalapeno pepper (or more to taste) I used chili powder instead.
1/2 medium Vidalia onion, diced (or regular onion)
2 medium large ears corn, kernels removed Fresh corn from friends in Cleveland Co.
1/2 15-ounce can low sodium black beans, well rinsed
1/4 tsp ground cumin
1-2 Tbs canola or vegetable oil for sauteing veggies (plus more for crisping quesadillas)
Finely dice one medium size zucchini, dice half of a medium Vidalia onion and remove the kernels of corn from 2 ears of corn.
Add a splash of canola oil to a large heavy bottomed nonstick pan on medium to medium high heat and saute the onion until it softens up a little bit.
Add the zucchini and corn and a good sprinkling of ground cumin and chili powder and cook until zucchini is tender crisp.
Add about one half of a 15-ounce can well drained and rinsed low sodium black beans, stir those in and turn the heat off.
At that point, assemble a quesadilla by sprinkling some grated cheese over half of the whole wheat tortilla.
|Place cheese on half of tortilla.|
|Top cheese with veggie mixture.|
|Second layer of cheese on top of veggie mixture.|
|Fold in half.|
Brush a little more oil on top, and once the first side is crisp and brown, carefully flip it over.
We had this with some homemade refried black beans and rice and a bit of salsa on top of the quesadilla. It was really good.
I'll be trying this again with different kinds of fillings.