We made these for dinner last week and they were delicious!
Pinto Bean & Vegetable Quesadillas
Ingredients:
4 (10-inch) whole grain tortillas
1 tbsp. canola oil
1 small onion, chopped
2 garlic cloves, chopped (or 2 tsp. jarred minced garlic)
2 zucchini, halved lengthwise and then thinly sliced crosswise into 1/4″ slices
1 (15 ounce) can of pinto beans, rinsed and drained
1/4 cup fresh chopped cilantro
6 ounces shredded reduced-fat cheese (e.g., Cabot’s 50% less fat)
Toppings:
1 avocado, chopped
fresh salsa
light sour cream
Directions:
Preheat oven to 425 degrees F. Warm oil in a large skillet over medium high heat; saute onion for 2-3 minutes to slightly soften and caramelize. Add garlic and zucchini; saute 3-5 minutes until golden. Add beans; cook 1 minute to warm through. Remove from heat, stir in cilantro.
Place one tortilla on a large baking sheet. Place 1/4 of vegetable mixture on one half of the tortilla. Sprinkle with cheese and fold in half. Repeat with the remaining tortillas and filling. Bake 5 minutes. Flip over and bake 5 minutes on the other side until golden. Top with your favorite toppings such as avocado, fresh salsa, or light sour cream.
Serves 4.