Get inspiration cooking easy, kid-friendly lunch or dinner featuring melted cheese, zucchini, and pinto beans.
1 large wheat flour tortilla
1 1/2 ounces shredded cheddar, jack, or something similar
1/2 cup spiced zucchini
1/3 cup cooked pinto beans, drained and rinsed if using canned
Salsa/Hot sauce, for serving
Olive oil, for brushing
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.
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