Black Bean and Veggie Quesadillas
Black Bean and Veggie Quesadillas

Hey everyone, it’s Jim, welcome to our recipe page. Today, I will show you a way to make a distinctive dish, black bean and veggie quesadillas. It is one of my favorites. This time, I’m gonna make it a little bit unique. This will be really delicious.

Black Bean and Veggie Quesadillas is one of the most well liked of current trending meals on earth. It’s easy, it is fast, it tastes delicious. It is appreciated by millions daily. Black Bean and Veggie Quesadillas is something that I have loved my whole life. They are nice and they look wonderful.

Try This Delicious Quesadilla Recipe With Bush's® Black Beans. It has been updated with new cooking instructions. Simply stir in the black beans, chili powder, salt, and fresh cilantro, sprinkle with Mexican-style cheese, and the filling is ready to go.

To get started with this particular recipe, we must first prepare a few ingredients. You can have black bean and veggie quesadillas using 12 ingredients and 10 steps. Here is how you cook it.

The ingredients needed to make Black Bean and Veggie Quesadillas:
  1. Take 15.5 oz can black beans
  2. Take 2 medium zucchini
  3. Prepare 4 cups fresh spinach
  4. Take 15.5 oz canned corn or one ear fresh corn
  5. Make ready 1 bag colby jack shredded cheese
  6. Prepare 1 tbsp oil
  7. Prepare pinch cayenne (optional)
  8. Take 2 tsp water
  9. Get 1/2 tsp black pepper
  10. Get 1 package wheat flour tortillas
  11. Get 3 tsp cilantro
  12. Prepare Spray Oil

The stuffing is a Mexican spiced veggie and black bean mix that works equally well. Having trouble getting in your veggie count for the day? Try stuffing them inside of a cheesy tortilla and watch the numbers dwindle. These are the best Veggie Quesadillas, and they come kicked up thanks to a little Southwest flair and loads of flavor.

Steps to make Black Bean and Veggie Quesadillas:
  1. Drain and rinse beans and corn. If using fresh corn peel then cut kernels from cob.
  2. Rinse and grate zucchini.
  3. Rinse and chop spinach and cilantro.
  4. In skillet over medium-high heat, heat oil. Add zucchini and cayenne. Cook until zucchini is semi-soft. About 5 minutes
  5. Add corn and spinach. Cover and cook til tender. Stirring occasionally, about another 5 minutes.
  6. Add beans to veggie mixture and stir to combine. Smash beans lightly and add water to make a veggie paste.
  7. Season with black pepper and add cilantro.
  8. Take one tortilla spread paste on one half then top with cheese. Fold tortilla over and press lightly to flatten.
  9. Spray skilet with pan oil. Cook on medium heat for 2 to 4 minutes or golden brown on both sides.
  10. Cut and top with favorite toppings. Plain yougrt or sour cream, salsa, avocado. Serve while hot.

Black beans, corn, peppers, and onions are surrounded by a melty layer of Monterey Jack cheese, all perfectly packaged in a toasty flour. Yes, this black bean and avocado veggie quesadilla recipe really is as quick and easy as it sounds. First, you will need to prepare the sweet potato. Personally, to keep things quick, I like to cook mine in the microwave. Grilled Veggie and Black Bean Quesadillas combine summer's best veggies with cojita cheese and black beans, and are grilled for a delicious summer evening dinner.

So that’s going to wrap this up with this special food black bean and veggie quesadillas recipe. Thanks so much for reading. I’m sure that you will make this at home. There is gonna be interesting food in home recipes coming up. Remember to save this page in your browser, and share it to your family, friends and colleague. Thank you for reading. Go on get cooking!