INGREDIENTS
- ½ 15-ounce can no salt added black beans
- 2 medium zucchini
- 1 bunch fresh spinach (about 4 cups)
- 1 cup canned corn or 1 ear fresh corn
- 4 ounces cheddar cheese
- 1 Tablespoon oil
- Cayenne pepper, to taste
- 1-2 teaspoons water
- ½ teaspoon pepper
- 6 8-inch whole wheat flour tortillas
- Non-stick cooking spray
DIRECTIONS
- 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.
- Refrigerate leftovers within 2 hours.