Cheesy Beany Zucchini Quesadillas
Quesadillas are a kid favorite and this vegetarian version is a great way to get your kids to eat more vegetables.
- 4 tsp canola oil divided
- 1 medium zucchini grated
- 1/2 small onion diced
- 2 tsp garlic minced, about 4 cloves
- 1/2 tsp ground cumin
- 1/4 tsp chili powder
- 15-oz can Great northern beans No salt added, Rinsed and drained
- 1 1/2 cups shredded Colby jack cheese
- 6 8-inch whole wheat flour tortillas
- Over medium high heat, heat 1 teaspoon of oil in a large nonstick skillet. Add the zucchini, onion, garlic, cumin, and chili powder. Cook until softened, about 5 to 10 minutes, stirring frequently. Stir in the beans and continue to cook until heated through.
- Assemble the quesadillas. Spread some of the bean mixture on one half of a tortilla and top with ¼ cup of the cheese. Fold tortilla in half and press down gently. Repeat with remaining filling, tortillas, and cheese.
- Using the same large nonstick skillet, heat 1 teaspoon of oil over medium heat. Put 2 quesadillas in pan and cook for 3-5 minutes or until golden brown. Flip over and repeat on the other side. Remove from pan and keep warm. Add another teaspoon of oil to pan and repeat until all of the quesadillas are cooked. Cut quesadillas in thirds and serve with optional sides as desired.
Chef’s Note: If your children prefer black beans, you can easily substitute black beans for the Great Northern beans. Mix It Up: Add some fun side toppings like salsa, Greek yogurt, or sliced avocado. Nutrition Nugget: Instead of using sour cream as your quesadilla topping, try Greek yogurt to bump up the nutrition. If you are not sure your kids will go for it, serve it from a bowl, not the container. Recipe adapted from Meal Makeover Moms.
Calories: 314kcalCarbohydrates: 35gProtein: 13gFat: 15gSaturated Fat: 7gCholesterol: 25mgSodium: 540mgFiber: 8gSugar: 2g
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