Baja Quesadillas Recipes

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BAJA QUESADILLAS



Baja Quesadillas image

I found this recipe on the Idaho Bean Commission web site, and it's a keeper. Next time I'll add some corn, but otherwise this is really tasty and you won't miss the meat. I didn't use cooking spray or the oven--just cooked on the stove in a little butter. I skipped the sour cream because I didn't think it needed it.

Provided by AmyZoe

Categories     One Dish Meal

Time 32m

Yield 6 serving(s)

Number Of Ingredients 15

vegetable oil cooking spray
1 zucchini (medium, cut lengthwise in half, and sliced)
1 cup onion, sliced
1 teaspoon garlic, minced
1 jalapeno chile, minced
1 teaspoon ground cumin
15 ounces black beans (or 1 1/2 c cooked dry-packaged black beans, rinsed and drained)
15 ounces pinto beans (or 1 1/2 c cooked dry-packaged pinto beans, rinsed and drained)
1 cup tomatoes, chopped
1/2 cup cilantro, finely chopped
salt
pepper
12 tortillas (6 inch)
1 c Mexican blend cheese
sour cream (as garnish)

Steps:

  • Spray large skillet with cooking spray and heat over medium heat until hot.
  • Saute zucchini, onion, garlic, jalapeno chili, and cumin until crisp-tender--about 5 minutes.
  • Add beans to side of skillet and coarsely mash about half the beans.
  • Mix beans, tomato, and cilantro into onion mixture and cook 1 to 2 minutes.
  • Spoon 1/3 cup mixture on one side of each tortilla and sprinkle with 1 1/2 tablespoons cheese.
  • Fold tortillas in half and spray both sides with cooking spray.
  • bake on cookie sheet at 450 until browned and crisp, 5 to 7 minutes, or cook in large skillet over medium heat until browned, 2 to 3 minutes on each side.
  • Garnish quesadillas with salsa and sour cream.

Nutrition Facts : Calories 629.3, Fat 11.9, SaturatedFat 2.9, Sodium 898.1, Carbohydrate 107.6, Fiber 16.4, Sugar 5.8, Protein 23.6

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