Chock full of beans, vegetables and cheese--these quesadillas are filling!
20 min.prep time
30 min.total time
1 (15-ounce) can (1 1/4 cups) black beans, drained, rinsed
1 medium (3/4 cup) tomato, chopped
1 medium (1 1/4 cups) zucchini, chopped
1 medium (3/4 cup) green bell pepper, chopped
1/3 cup chopped onion
1/2 teaspoon salt
1/4 teaspoon pepper
1/2 cup sour cream
1/4 cup salsa
6 (10-inch) flour tortillas
Combine black beans and tomatoes in medium bowl. Melt 2 tablespoons 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 in bowl; mix well.
Combine sour cream and salsa in small bowl; set aside.
Heat 12-inch skillet over medium heat. Spread 1 side of each tortilla with 2 teaspoons Butter with Olive Oil & Sea Salt .
Assemble quesadillas by placing 2 cheese triangles 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, 5-6 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.