Black Bean Zucchini Quesadillas

There are numerous reasons to eat vegetarian food. It’s good for the bottom line, it’s good for the waistline, it’s good for environment, it’s good for your health and it is an essential first step in developing a diverse palate.

However vegetarian food taste can vary depending on the cuisine.  I love Indian vegetarian food, but vegetarian food in certain other cuisines is essentially boiled/steamed vegetables. This is the probably the worst way to eat vegetables. How are you supposed to develop a taste for vegetables if they have been steamed to death?

There are many ways to incorporate vegetables in your family’s diet in addition to salads – savory pancakes, quesadillas, vegetarian chili, and pasta dishes.

I like quesadillas and I also think they are versatile. You can have quesadillas for breakfast, lunch, dinner and for dessert (have you ever tried a chocolate strawberry quesadilla? Yummy!).  I also love how you can use up all the leftover cuts of veggies in a quesadilla. I have been cooking from my pantry and freezer lately, as that is a quick way to clear out food before restocking. This has meant that I need to be even more creative when it comes to feeding the family.

This black bean zucchini quesadilla was a hit with the familia! The other bonus with quesadillas (and nachos) is that every one can add the toppings that suit them. The kids also go with avocado and sour cream, while I love mine with salsa, avocado and jalapenos.

Looking for more vegetarian meal options?  Check out this list of 25 Best Vegetarian Meals from CookingLight, you will find one that will appeal to your family.

Black Bean Zucchini Quesadillas
  • 1 tbsp cooking oil
  • 1 medium sized shallot thinly sliced
  • 1 15-oz black beans can
  • 2 whole zucchinis diced
  • 1½ tsp cumin powder
  • 1 tsp salt
  • 6 tortillas approximately 8 inch wide
  • 1 cup Mexican blend cheese ( I used the Trader Joe’s Brand)
  • Butter for making the tortillas
  1. Heat a skillet on medium heat. Add the oil and shallots. Sauté the shallots till they are translucent, this should take about 1-2 minutes.
  2. Add the diced zucchini and sauté for another 1-2 minutes.
  3. Open the black beans can and drain the liquid out. Rinse the beans 2 times to remove any liquid after taste. Add the black beans to the zucchini onion mixture.
  4. Add the salt and cumin powder and sauté for another 2 minute. Remove skillet from heat.
  5. Place a flat skillet on medium heat and spread some butter on it.
  6. To make the quesadillas – take a tortilla, add black beans mixture, and cheese. Fold the tortilla in half and place it on the flat skillet.
  7. After about 30 seconds flip the tortilla over to the other side and then back again, till the melted butter is on both sides of the tortilla and the cheese has melted. Repeat with the remaining tortillas.
  8. Remove and serve with salsa, sour cream, avocado, and guacamole.



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