Vegetable Quesadilla

Based on 4 servings — values are AI-estimated and may vary

Ingredients

• •4 medium flour tortillas
• •1 cup shredded cheese (cheddar or Monterey jack)
• •1 cup cooked black beans (drained and rinsed)
• •1 small bell pepper (diced)
• •1 small zucchini (diced)
• •1 small onion (diced)
• •2 tablespoons olive oil
• •1 teaspoon cumin
• •1 teaspoon chili powder
• •Salt and pepper to taste
• •Fresh cilantro (for garnish, optional)

Instructions

1. 1

   Heat 1 tablespoon of olive oil in a large skillet over medium heat.

2. 2

   Add the diced onion and bell pepper; sauté for 3-4 minutes until softened.

3. 3

   Add the diced zucchini, black beans, cumin, chili powder, salt, and pepper; cook for another 2-3 minutes until heated through.

4. 4

   Remove the vegetable and bean mixture from the skillet and set aside.

5. 5

   In the same skillet, add a little more olive oil if needed and place one tortilla in the pan.

6. 6

   Sprinkle half of the shredded cheese on one half of the tortilla, then top with the vegetable and bean mixture. Fold the tortilla over to cover the filling.

7. 7

   Cook for 2-3 minutes until the bottom is golden brown and the cheese is melting. Flip the quesadilla carefully and cook the other side for another 2-3 minutes.

8. 8

   Remove from the skillet, cut into wedges, and garnish with fresh cilantro if desired.