Black Bean and Vegetable Quesadillas

cheese

🥗Healthier: nutritional yeast

💰Cheaper: vegan cheese

Nutritional yeast adds a cheesy flavor with fewer calories.

flour tortillas

🥗Healthier: whole wheat tortillas

💰Cheaper: corn tortillas

Whole wheat is more nutritious; corn tortillas are often less expensive.

black beans

🥗Healthier: lentils

💰Cheaper: canned beans

Lentils are high in protein and can be a cost-effective substitute.

olive oil

🥗Healthier: avocado oil

💰Cheaper: vegetable oil

Avocado oil is healthier; vegetable oil is usually cheaper.

Wash your hands well with soap and warm water for at least 20 seconds.

Drain and rinse black beans in a colander.

Wash zucchini. Cut into thin slices or shred with a grater.

Wash and chop fresh spinach.

Drain corn in a colander.

Grate cheese.

In a large skillet over medium-high, heat the oil. Add zucchini and cayenne pepper. Cook until zucchini is semi-soft, about 5 minutes.

Add corn and spinach. Cover and cook until tender, stirring a few times, about 5 minutes. Remove from heat.

Add black beans to vegetable mix. Smash beans lightly with a fork. Add 1-2 teaspoons water to make a paste.

Season with pepper and stir. Transfer mixture to a medium bowl. Reserve the skillet.

Spread vegetable mixture evenly on half of each tortilla. Top with cheese. Fold tortillas over. Press lightly with spatula to flatten.

Spray skillet with non-stick cooking spray. Heat over medium-high heat. Add one folded tortilla. Cook until both sides of tortilla are golden brown. Repeat until all quesadillas are cooked. Cut each quesadilla into 2 wedges. Serve while hot.

Cooking Techniques

Equipment Needed

Spice Level: