Tuesday, October 13, 2009

Zucchini, mushroom, and kidney bean quesadilla recipe

Zucchini, mushroom, and kidney bean quesadilla recipe
I think I inherited my love for tortillas from my dad because he has totally abandoned bread in favor of them.  I will never let go of my bread (even if it can't contain wheat), but tortillas make such a good alternative from time to time.  I've been meaning to make tortillas, but that's one of many things that I've put on the back burner lately.  One day I'll get around to it.  To keep me satisfied, I picked up a package of brown rice tortillas a few weeks ago.  Although I ate a few for snacks, I made sure to save some for these bean and veggie quesadillas.

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)
(Printable version)

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.


Michelle @ Find Your Balance said...

You're like, in my head! I made tortillas yesterday! Seriously. They had wheat though. But they were really easy, just took some time to cook 'em.

lisaiscooking said...

I love putting all kinds of farmers' market veggies into quesadillas. Looks delicious!

Katie said...

Michelle - I need to give it a shot. I'm glad to hear that they weren't too hard to make!

Lisa - I'm with you. Throw the great veggies in and it's bound to be good.

test it comm said...

Those quesadillas look good! Nice and healthy!