SPICY BLACK BEAN QUESADILLAS!
Black Bean and Zucchini Quesadillas
small zucchini or summer squash, grated
ounce canblack beans, drained and rinsed
ouncesgrated Monterey Jack cheese
tablespoonsminced white onion or scallion
jalapeno, minced (or to taste)
Olive oil, for brushing
medium flour tortillas
Salsa verde, for serving
1.In a colander, toss the zucchini with the salt and press out as much water as possible. Transfer the zucchini to a bowl and toss with the beans, cheese, onion and jalapeno (if using).
2.Heat a large skillet over medium heat and brush it with oil. Add a tortilla and top with a quarter of the zucchini mixture. Place a second tortilla on top and cook, pressing down lightly with a spatula, until the cheese is melting and the bottom is golden-brown, 2 to 4 minutes. Flip the quesadilla and cook until the second side is golden, about 3 more minutes. Transfer to a board and repeat with the remaining ingredients.
3.Cut the quesadillas into wedges and serve with the salsa.
Video: The Ultimate Vegetarian Quesadilla Recipe
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