A Year in the Life of a Kitchen: Black bean zucchini Quesadillas

I was going through my recipes recently and stumbled upon one I’d near forgotten about. This was a dinner I’d made fairly frequently and the whole family enjoyed. I dusted it off, made it for dinner, and it was so good I had to make it again a week later. Simple, nutritious, gluten-free, and vegetarian… what’s not to love? It’s one of those quick dinners that comes together in a flash; in fact, you could even mix the ingredients together in advance for an even faster meal.

Black bean and zucchini Quesadillas

2 zucchini or yellow squash, shredded
1 can of black beans, drained and rinsed
2 tomatoes, diced; or a can of diced tomatoes, spiced such as Rotel if desired
optional- 1/2 cup orange pureed vegetable (pumpkin, butternut squash, sweet potato)
shredded cheese (cheddar or Mexican)
avocado
sour cream
8 brown rice or whole wheat tortilla wraps

In a large bowl, mix black beans, shredded zucchini, tomatoes, and orange puree if using. Put tortilla on sprayed griddle or in frying pan, sprinkle with cheese, spoon on black bean mixture. Top with a little more cheese and fold in half. Cook until tortilla browns and cheese starts to melt; flip and brown other side. Top with sour cream and avocado, if desired.

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