Chock full of beans, vegetables and cheese--these quesadillas are filling!
1 (15-ounce) can black beans, drained, rinsed
1 medium (3/4 cup) tomato , chopped
1 tablespoon Land O Lakes® Butter with Olive Oil & Sea Salt
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
3 tablespoons Land O Lakes® Butter with Olive Oil & Sea Salt softened
6 (10-inch) flour tortillas
12 (3/4-ounce) slices Land O Lakes® Deli American cut in half diagonally
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.
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