Ingredients
- 1 tablespoon canola oil, divided as needed for toasting quesadillas
- 8 8-inch whole wheat tortillas
- 2 cups (4 ounces) Monterrey Jack (or other good melting cheese)
- 3 medium zucchini, halved lengthwise & cut into thin slices
- 1/4 cup of Black Bean & Corn Salsa per quesadilla (2 cups total, plus more for optional topping)
Directions
- Add about 1 teaspoon of oil to a non-stick skillet or griddle over medium high. Add the sliced zucchini to the skillet and sauté until soft and lightly browned. Remove to a bowl.
- Brush the skillet or griddle with 1 teaspoon more of oil and lay a tortilla flat on the pan. On half of the tortilla, add a ½ cup of the zucchini, 1/4 cup cheese, and 1/4 cup of the Black Bean Corn Salsa.
- Fold the tortilla over to cover the filling and let the cheese melt.
- Toast for another 2 minutes or so, flipping once in between to warm through.
- Brush the cooking surface with oil as needed between batches and continue steps 1 through 4 until there are no remaining ingredients.
- Enjoy warm with an extra 1/4 cup salsa on top of each quesadilla.
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