The other night Dagny and I were super hungry, so we tried this recipe for quick quesadillas. Next time I think I’d use pepper jack cheese, cuz why not. They disappeared very quickly. I’ll probably mix up some of the filling to keep in the fridge. Much nicer than microwaving a frozen something.
2 zucchini, grated
1 teaspoon chili powder
1 teaspoon garlic powder
1 teaspoon onion powder
1 teaspoon cumin
2 scallions, thinly sliced
15 oz can black beans
8 oz monteray jack cheese, shredded
1/2 cup fresh cilantro, chopped
Olive oil spray
Drain and rinse beans.
Combine beans, spices, cheese, and scallions.
Put grated zucchini in a collander. Sprinkle with a teaspoon of salt and squeeze out excess water.
Add to other ingredients.
Spray one side of each tortilla with olive oil spray. Place oil side down on baking sheet. Spread with filling, then top with another tortilla. Spray top of tortilla with olive oil.
Broil 1-2 minutes (until golden).
Flip and broil other side 1-2 minutes.
We had huge tortillas and found we had better luck spreading the filling over 1/2 a tortilla then folding it closed. Much easier to flip.