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Pinto Bean Quesadilla with Spiced Zucchini

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An easy, kid-friendly lunch or dinner featuring melted cheese, zucchini, and pinto beans.

  • Author: Erin Alderson
  • Prep Time: 10 minutes
  • Cook Time: 10 minutes
  • Total Time: 20 minutes
  • Yield: 1 serving 1x
  • Cuisine: dinner

Ingredients

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

Instructions

  • 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.

Notes

Tips & Tricks: These quesadillas are also delicious is you slightly mash the beans. I like to pan fry beans with a bit of garlic and oil then mash before using. 

Stock up: get the pantry ingredients you will need: pinto beans, tortillas, zucchini

Nutrition:  see the information.

Nutrition

Find it online: https://naturallyella.com/pinto-bean-quesadilla/