021 -- Zucchini, Corn, and Black Bean Quesadillas

I had big plans for dinner tonight. Then I went and forgot my shopping list at home. So, I improvised. Rebecca at EzraPoundCake has a Meatless Monday thing going on. In an effort to be more cost effective, sustainable, and healthy she eats meatless one day a week, so I knew she would have some more good meatless recipes for me to choose from. She didn't disappoint. These Quesadillas are based on one of her zucchini and corn quesadillas.

I added black beans and used the super fiber reinforced tortillas that I get from the Fresh Market. This was definitely yummy! I'm not always a huge fan of cilantro, but this hit the spot. I'm not actually sure the beans were needed, especially since i used the aforementioned tortillas. This was definitely high on the yum meter anyways. I look forward to eating leftovers tomorrow.

It really is amazing how the meatless thing works out. I love the fact that its got me new vegetables, eating beans, and feeling good. Post Lent, I would like to try to do the Meatless Monday thing. I think it will be AWESOME when Farmer's Market Goodies start to come in!

Materials
olive oil
1 onion, coarsely chopped
salt
5 cloves garlic, minced
2 medium zucchini
1 cup frozen corn
1 can black beans, drained and rinsed
1/2 cup chopped cilantro
olive oil spray
4 tortillas
2 cups grated cheddar-jack cheese

Methods
1. Preheat oven to 400F. In a large skillet heat 3 tbl oil over medium heat. Cook onion and salt, stirring occasionally, until softened. Add garlic, cooking for about 1 minute.

2. Cut zucchini in half lengthwise and slice thinly. Add zucchini and corn to skillet. Cook, stirring occasionally until zucchini is soft and corn has thawed. (I added beans at this step, but I would hold off to step 3 next time)

3. Remove from heat. Stir in cilantro and beans.

4. Spray one side of two tortillas with oil. Place tortillas oil-side down on a baking sheet and top with 1/2 filling apiece. Cover each tortilla with half the cheese. Top with remaining two tortillas. Spray with oil and press down with spatula to seal.

5. Bake for about 10 minutes until cheese is melted and quesadillas are golden brown. Remove from oven and slice. Makes 4 meal-size servings or a bunch of appetizer-y goodies.