Grilled Bean and Veggie Cheese Quesadillas


Recipe by Deanna Segrave-Daly, RD, LDN

Serves 10

2 tsp canola oil
1 1⁄2 c zucchini (diced)
1 c red onion (thinly sliced)
1 can (15 oz.) pinto beans (drained and rinsed well)
1 3⁄4 c grape or cherry tomatoes (chopped)
1 tsp chili powder
1 tsp cumin
1⁄4 tsp black pepper
cooking spray
10 8 in. whole wheat tortillas
2 c reduced-fat shredded colby jack cheese
1⁄2 c chopped fresh cilantro

In large skillet over medium heat, heat up oil. Add zucchini and onions, sauté until vegetables start to soften, about 5 minutes. Remove from heat.

In medium bowl, add pinto beans and slightly mash with fork. Mix in sautéed zucchini and onions along with Libby’s® Whole Kernel Sweet Corn, tomatoes, chili powder, cumin and black pepper. Mix well.

Spray grill (or grill pan) with cooking spray and heat to medium-high. Place tortilla on grill. Spread ½ cup of bean-and-vegetable mix on one half of tortilla. Sprinkle with 3 tablespoons cheese and top with a few teaspoons of cilantro. Fold tortilla in half and cook for 2 minutes. Carefully flip quesadilla with spatula and cook for another 2 minutes, until cheese is melted. Repeat with remaining tortillas.