Tuesday, October 13, 2009
I really enjoyed these, and I loved that I could saute the veggies ahead of time and cook a fresh quesadilla in no time flat. Unfortunately this will probably be my last zucchini recipe for a while, as I think it's officially gone from the market now. I meant to freeze some, but I never found the time or the extra freezer space. The upside is that I will appreciate it even more when it appears next year.
Zucchini, mushroom, and kidney bean quesadilla recipe (inspired by A Veggie Venture)
1 Tbsp olive oil
1 onion, chopped
3 garlic cloves, minced
8 oz. button mushrooms, sliced thinly
3 medium yellow squash or zucchini, sliced thinly
1 1/2 cups cooked kidney beans or other bean (or 1 can)
1 tsp butter
4 large brown rice tortillas (I used Food for Life)
1 cup shredded cheese
Heat oil over medium heat in a large skillet. Add the onion and saute until tender, then stir in garlic and cook another minute. Stir in mushrooms and zucchini and saute until they're both tender. Then add beans and cook a few more minutes, until beans are warm.
Place 1/2 tsp butter in a large skillet and melt over medium heat. Place one tortilla in the skillet and add a quarter of the veggie mixture and 1/4 cup cheese on one half of the tortilla. Fold the other half of the tortilla on top of the veggies, and then cook until lightly browned on both sides (about 2 min per side). Repeat with the remaining tortillas, adding more butter when necessary. Serves 4.