Black Bean Veggie Quesadillas Flavorful and Easy Meal

Ingredients

• 1 can black beans, rinsed and drained
• 1 cup corn kernels (fresh or frozen)
• 1 whole red bell pepper, diced
• 1 small zucchini, diced
• 1 small red onion, diced
• 2 cloves garlic, minced
• 1 teaspoon ground cumin
• 1 teaspoon chili powder
• to taste salt and pepper
• 4 large whole wheat tortillas
• 1 cup shredded cheese (cheddar or Monterey Jack)
• 2 tablespoons olive oil
• to taste fresh cilantro, chopped (for garnish)
• to serve salsa and sour cream

Instructions

1. In a large skillet, heat 1 tablespoon of olive oil over medium heat.
2. Add the diced red onion and bell pepper to the skillet. Sauté for about 3-4 minutes until softened.
3. Stir in the minced garlic, zucchini, corn, black beans, cumin, chili powder, salt, and pepper. Cook for an additional 5-7 minutes, until the zucchini is tender and the mixture is heated through.
4. Remove the skillet from heat and set the veggie mixture aside.
5. Place a clean skillet over medium heat and add 1/2 tablespoon of olive oil.
6. Place one tortilla in the skillet; layer half of the tortilla with a generous portion of the veggie mixture and sprinkle with 1/4 cup of cheese. Fold the tortilla in half and cook for about 3-4 minutes or until the cheese is melted and the tortilla is golden brown.
7. Flip the quesadilla and cook for another 2-3 minutes on the other side until crispy.
8. Repeat the process for the remaining tortillas and filling.
9. Once cooked, slice the quesadillas into wedges and sprinkle with fresh cilantro.