Silly Summer Quesadilly

Makes 3 servings

Serving size: 1 “quesadilly”

Make the most of fresh summer produce like zucchini, peppers and tomatoes with this fun and colorful quesadilla recipe. Explore your local farmers market for fresh produce and vegetables to try for a quick and delicious dinner. Black beans and vegetables provide protein and fiber to keep the family feeling satisfied.

Ingredients

1 to 2 teaspoons olive oil 

1 bell pepper, washed and seeded

½ yellow onion, chopped

1 medium zucchini, washed with ends removed 

½ pint of grape or cherry tomatoes, washed 

1.15 ounce can of black beans, drained and rinsed 

1 cup salsa 

6 six-inch whole wheat tortillas 

1 cup low-fat cheddar cheese, shredded 

Directions

Preheat oven to 400 degrees Fahrenheit. 
Cut the pepper, onion and zucchini into small bite-size pieces. Slice tomatoes in half and set aside. 
Heat oil in a large sauté pan on medium. Add the pepper, onion and zucchini and cook until soft, about five minutes. Add beans and 1/4 cup salsa and cook for three minutes. Add more salsa to taste, if desired.
Spray a baking sheet with cooking spray and place three tortillas down. Spoon the bean and vegetable mixture onto tortillas and spread even.
Sprinkle 1/3 cup cheese on each tortilla and place another tortilla on top.
Bake until cheese is melty and tortillas are crispy, about five to seven minutes.
Cut quesadillas into quarters and serve with remaining salsa.

(Adapted from CHOP’s “Nutrition in the Kitchen” cookbook recipe)