I checked out some new books from the library to get some fresh recipes for summer market food! Yum! Yum! We love making quesadillas at home. It is quick, easy, and always yummy, especially with homemade salsa. I came across this recipe below with black beans from Fresh Food Fast by Peter Berley. Definitely a good change up from refried beans or chicken, etc...and with extra health benefits. :) This recipe made enough for Thad and I to eat off of for a couple of days. We just covered the mixture in a bowl and kept it in the fridge. I tweaked the recipe a bit for our liking. Enjoy!...if you try it, let me know how you like them.
Black Bean and Zucchini Quesadillas
-2 lbs. zucchini, coarsely grated ( I actually just diced them and skipped the squeezing part described below, but I am sure the grated way would be superb)
-1 1/2 teaspoons salt
-2 (15 oz.) cans black beans, drained (or soaked beans)
-12 oz. grated cheese of your choice
-2 scallions, chopped
-1 jalapeno pepper, finely chopped
-flour tortillas (I used 8 inch whole wheat)
-cooking oil (I used coconut oil)
In a colander, toss together zucchini and salt. Squeeze with hands the zucchini to remove a lot of its liquid. In a bowl combine zucchini, beans, cheese, scallions, and jalapeno pepper. Brush outsides of tortilla with oil (or just heat a skillet with oil), and fill tortillas with mixture. Over medium heat in skillet cook until cheese melts and golden brown, about 3 minutes per side. Serve with fresh salsa.