Pinto Bean Quesadilla with Spiced Zucchini


  • 1 large wheat flour tortilla
  • 1 1/2 ounces shredded cheddar, jack, or something similar
  • [url]1/2 cup spiced zucchini∞[/url]
  • 1/3 cup cooked pinto beans, drained and rinsed if using canned
  • Salsa/Hot sauce, for serving
  • Olive oil, for brushing


  • Preheat a griddle or large, flat skillet over low heat- the pan should be large enough to fit the tortilla. Brush one side of a tortilla with olive oil and place it oil-side down in the skillet. On half of the tortilla, sprinkle with 1/2 of the cheese, followed by the spiced zucchini, pinto beans, and finish with another layer of cheese.
  • Fold the tortilla in half, covering the mixture.
  • Cook the quesadilla over low heat, flipping once, about 4 to 5 minutes. The tortilla should be browning and crisp and the cheese should be melting. Cut into wedges to serve.


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