When I was planning our menu for this week, I put in “red bell pepper and summer squash,” and found this recipe for Farmer’s Market Quesadillas from allrecipes.com. I was glad to find something that wasn’t Italian! (We’ve been eating way too much Italian lately.) I decided that mushrooms weren’t my idea of a usual ingredient in Mexican cooking, so I omitted them. Then, I realized, there was no chile! I had to remedy that. Since we were eating it as a main dish, I also decided to add some black beans for protein. They tasted really good. Not too spicy, so if you like your quesadillas really hot, you might want to add some extra chile. It is also a quick dinner for a work night.
- 1 small red bell pepper, finely chopped
- 1 small zucchini, finely chopped
- 1 small yellow summer squash, finely chopped
- ½ cup chopped onion
- 1 tablespoon olive oil
- 1 15 ounce can black beans, rinsed and drained
- ½ cup green chile, chopped
- 8 whole wheat tortillas
- 1½ cups shredded fat free cheddar cheese
- Heat olive oil over medium heat. Add bell pepper, zucchini, yellow squash, and onion. Saute until the vegetables start to get soft.
- Add black beans and chile. Continue cooking until the beans are heated through. Remove from heat.
- Spray both sides of an indoor grill with non stick cooking spray. Place a tortilla on the bottom plate of the grill. Top with ¼ cup cheese, then ¾ cup of the vegetable mixture. Top with another ⅛ cup cheese. Place a second tortilla on top. Lower the top plate and cook for 3-5 minutes, until golden brown. (You can also cook in a skillet on the stove, flipping the quesadilla half way through.)
- Remove quesadilla and cut into wedges with a pizza cutter. Repeat with remaining ingredients.
How spicy do you like your food?