Black Bean and Zucchini Quesadillas
at-a-glance
Serves 4
Adapted from Fresh Food Fast, by Peter Berley with Melissa Clark3 small zucchini or summer squash, grated1 teaspoon kosher saltOne 15-ounce can black beans, drained and rinsed10 ounces grated Monterey Jack cheese2 tablespoons minced white onion or scallion1 jalapeno, minced (or to taste)Olive oil, for brushing8 medium flour tortillasSalsa verde, for serving
1. In a colander, toss the zucchini with the salt and press out as much water as possible. Transfer the zucchini to a bowl and toss with the beans, cheese, onion and jalapeno (if using). 2. Heat a large skillet over medium heat and brush it with oil. Add a tortilla and top with a quarter of the zucchini mixture. Place a second tortilla on top and cook, pressing down lightly with a spatula, until the cheese is melting and the bottom is golden-brown, 2 to 4 minutes. Flip the quesadilla and cook until the second side is golden, about 3 more minutes. Transfer to a board and repeat with the remaining ingredients. 3. Cut the quesadillas into wedges and serve with the salsa. (For kids, use a little less onion and leave out the jalapeno.)
