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Chock full of beans, vegetables and cheese--these quesadillas are filling!
Combine black beans and tomatoes in bowl; set aside.
Melt 1 tablespoon Butter with Olive Oil & Sea Salt in 12-inch skillet until sizzling. Add zucchini, bell pepper, onion, salt and pepper. Continue cooking, stirring frequently, 6-8 minutes or until vegetables are softened. Add to black beans and tomatoes; mix well.
Combine sour cream and salsa in bowl; set aside.
Heat 12-inch skillet over medium heat. Spread remaining Butter with Olive Oil & Sea Salt onto one side of each tortilla.
Place 2 cheese triangles each onto half of unbuttered side of each tortilla. Top with about 1/2 cup vegetable mixture and 2 cheese triangles. Fold each tortilla in half over filling.
Place 2 quesadillas into skillet; cook, turning once, 4-6 minutes or until outside is golden brown and cheese is melted. Keep warm. Repeat with remaining quesadillas.
Cut each quesadillas into quarters; serve with sour cream mixture.
Dietary Fiber: 5g
wonderful snack or dinner
This receipe was easy, fast and delicious!! I made it for company and they couldn't stop raving about how delicious it was!!! I did add some sliced black olives at the end which made it that much more scrumptious!!!!
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This recipe was reprinted from landolakes.com. http://www.landolakes.com/recipe/3442
© 2015 Land O'Lakes, Inc.
Ree Drummond, the Pioneer Woman, makes this tangy, flavorful weeknight treat for her family. Cook it in just one pan with premeasured butter in Half Sticks — it couldn’t be simpler.
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