Veggie Quesadillas are another favorite in our household and an easy weeknight dinner.
1 C Salsa
1 C black beans, drained and rinsed
1 zucchini, peeled & shredded
8-6” Flour Tortillas or Gluten Free alternative tortillas
1 C shredded Mexican Cheese blend
Toppings: Sour cream and/or guacamole
Option: Add seasoned beef, turkey, or other veggies of choice.
In a medium bowl, combine salsa, beans and zucchini.
Spread ¼ mixture over each of 4 tortillas.
Top each with 3-4 T cheese and cover with another tortilla.
Heat a small skillet over medium heat.
One at a time, cook each quesadilla, turning once, until cheese is melted, about 1 minute on each side.
Cut each quesadilla into quarters; serve immediately.