Every now and then I like to buck the system. The meat eating system that is. I’m not sure about in your household but in mine with my dear sweet DT, meat is a must at every single meal, hell if I cook breakfast without bacon or sausage he takes lunch meat and heats it with his eggs. See what I am saying, a real meat eater my sweet dear hubby is.
So on to bucking the system. Since we have a massive amount of summer squash I decided to try my hand at making zucchini quesadillas which also happen to contain absolutely no meat at all! So serving them to DT would be a real test. Would he notice no meat, would he mind, what would he say?
Well I am happy to report he was thoroughly pleased, he did notice no meat, but he didn’t mind, in fact he said they were really really good!! Yea! Success! And one really good thing about this recipe is I almost always have all the ingredients on hand, they are super quick to make and a crowd pleaser, even with the twin 17 month old food critics.
Ingredients: 1/2 cup chunky salsa plus more for serving, 1 cup drained black beans, 1 zucchini – shredded on box grater, Cumin, Chili Powder, flour tortillas, shredded Cheese (cheddar, monterrey jack, mexican blend)
Grate 1 zuchinni on box grater
Drain and rinse black beans and pour in a large bowl
Add zucchini, 1/4 tsp cumin, 1/4 chili powder, 1/2 cup salsa, mix well
In skillet over medium low heat (I used a oiled cast iron skillet) place 1 tortilla and spread zuchinni mixture evenly over tortilla.
Add cheese and place another tortilla on the top
cook on each side for about 4-5 minutes
And thats it! Easy!
Just repeat until all the mixture is gone, I think I made about 5 and serve with salsa, guacamole, and sour cream! Whatever floats your boat.
And don’t forget about the little fella’s in your house!
Little W gives it the seal of approval
As does little H– with his famous squinty eye picture
Print This RecipeZucchini quesadillas
1/2 cup chunky salsa plus more for serving
1 cup drained black beans
1 zucchini – shredded on box grater
1/4 tsp Cumin
1/4 tsp Chili Powder
8 flour tortillas
Shredded Cheese (cheddar, Monterrey jack, Mexican blend)
Combine salsa, beans and zucchini.
Heat pan over medium heat. Spread mixture over tortilla, top with cheese and cover with another tortilla
brown on both sides (about 4-5 minutes per side).
You can keep them warm in a 170 degree oven while you cook the rest.
this post was linked to @ Life as Mom