Chock full of beans, vegetables and cheese–these quesadillas are filling!
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1 (15-ounce) can black beans, rinsed, drained
1 medium (3/4 cup) tomato, chopped
1/4 cup Land O Lakes® Butter with Olive Oil & Sea Salt, divided
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
8 ounces (2 cups) Land O Lakes® Mexican Blend Farmstyle Shreds
STEP 1
Combine black beans and tomato in bowl; set aside.
STEP 2
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.
STEP 3
Combine sour cream and salsa in bowl; set aside.
STEP 4
Heat 12-inch skillet over medium heat. Spread remaining Butter with Olive Oil & Sea Salt onto one side of each tortilla.
STEP 5
Place generous 2 tablespoons shredded cheese onto half of unbuttered side of each tortilla. Top with about 1/2 cup vegetable mixture and generous 2 tablespoons shredded cheese. Fold each tortilla in half over filling.
STEP 6
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.
STEP 7
Cut each quesadillas into quarters; serve with sour cream mixture.
COLLECTION
With some protein and some veggies, quesadillas can be a whole meal in one crispy, grilled package. These easy recipes have something to please everyone.