Monday, June 25, 2012

Black Bean and Veggie Quesadillas

I started making these a few years ago after having them at a local restaurant. They're incredibly versatile, because you can use whatever veggies you like or have on hand! I especially love the combination of zucchini and mushrooms with black beans, but red pepper, onion, or your favorite grilled veggies are great additions. These quesadillas also freeze well - if you can't use all 4, freeze them for a quick lunch later.

I start by chopping the zucchini and then seasoning them with a garlic blend. If you don't have a favorite garlic blend, just use some garlic salt, or salt and pepper, or whatever seasoning you like and have on hand.

Heat your grill pan over medium high heat, then toss in the zucchini and cook them, stirring once in a while, until they're tender and have those delicious grill marks.

Now add in the sliced mushrooms

and cook and stir until the mushrooms are tender, about 3 minutes. Remove the vegetables to a bowl. Now you can wipe out the skillet you just used, and return the pan to the heat - reduce the heat to medium. Place a tortilla in the skillet and top with a handful of cheese on one half.

Add the zucchini and mushrooms,

then spoon on some black beans.

Top with another handful of cheese.

Now flip the "blank" side over on top of the cheese

and press down lightly to help seal it. Then carefully turn it over

and cook on this side for 2 minutes or until the cheese is completely melted. Repeat with remaining tortillas and serve with salsa and your favorite fixings.

One year ago: Crispy Orange Beef
Two years ago: Banana Sherbet
Three years ago: Peanut Butter Banana Cream Pie

Get more great ideas at Mangia Monday, Menu Monday, My Meatless Mondays, Mop it up Monday, Seasonal Inspiration, Mix it up Monday, Melt in Your Mouth Monday, Tasty Tuesday, Tuesday at the Table, Tasty Tuesday (#2), Tempt my Tummy Tuesday, Totally Tasty Tuesday, Tasty Tuesday (#3), A Little Birdie Told Me, Tuesday Talent Show, Hearth and Soul, Cast Party Wednesday, What's Cooking Wednesday, Whole Food Wednesday, Whatcha Whipped Up Wednesday.

Black Bean and Veggie Quesadillas

1 medium zucchini, cut into quarters lengthwise then sliced crosswise
1 tsp. garlic - herb seasoning blend
1 cup sliced mushrooms
1 cup black beans (if from a can, rinsed and drained)
4 whole wheat tortillas
2 cups shredded Mexican cheese blend

Season the zucchini with the garlic-herb seasoning. Heat a grill pan to medium high heat, and add the zucchini. Cook for 3-4 minutes, stirring occasionally, until zucchini is almost tender. Add the sliced mushrooms and cook for an additional 2 minutes. Remove the vegetables to a bowl.

Wipe out the grill pan and return it to the heat; reduce heat to medium. Place a tortilla in the pan and place a few tablespoons of cheese on one half. Add about 1/4 cup of black beans and about 1/2 cup of vegetables on top of the cheese, and cover with another few tablespoons of cheese.

Fold the blank half of the tortilla over the filling and press it down lightly with a spatula to help it seal. Carefully turn over the quesadilla and cook on this side for about 2 minutes or until the cheese is melted. Repeat with the remaining tortillas.

Leftover quesadillas can be wrapped in foil and frozen, then reheated in a toaster oven or microwave. Serves 4.


  1. We love quesadillas like this! We add shredded carrots to ours -- but, I bet mushrooms would be amazing.

  2. I love that you can freeze these quesadillas - such a great idea to have on hand! They sound so delicious, and very nutritious too.


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