My mother-in-law always buys me subscriptions to Good Housekeeping. One of my favorite articles that I always look for is the celebrity seal of approval. They talk about the time that their kids ate this, or they accomplished this that had them feeling like they received the Good Housekeeping seal of approval.
DJ was all over this recipe. From the chopping of the zucchini to the grating of the cheese. Ok, so he really just was interested because he was the recipient of the too-small-to-grate pieces. Yes, I still used a boxed grater. It makes me feel old-fashioned like using a churn to make butter. Plus, the extra little elbow grease makes it taste better. DJ loved these and ate every single one that was on his plate. What a wonderful way to sneak veggies and beans.
2 teaspoons canola oil
1 medium zucchini (about 9 ounces), unpeeled and cut into 1/4-inch dice (about 1¾ cups)
1/2 small onion, cut into 1/4-inch dice (about about 1/2 cup)
3/4 teaspoon ground cumin
1/2 teaspoon chili powder
One 15-ounce can cannellini beans, drained and rinsed
1½ cups shredded reduced-fat Cheddar or part-skim mozzarella cheese
Six 8-inch flour tortillas
Optional sides: salsa, light sour cream, guacamole
Preheat the oven to 400°F. Heat the oil in a large nonstick skillet over medium-high heat. Add the zucchini, onion, cumin, and chili powder and cook, stirring frequently, until softened, 12 to 15 minutes. Gently stir in the beans and heat through.
To assemble the quesadillas, arrange 2 tablespoons of cheese over half of each tortilla. Top evenly with the bean mixture and then top again with the remaining cheese. Fold over, press down gently, and place on a large rimmed baking sheet.
Bake until the tortillas are golden and crisp on the outside, 8 to 10 minutes. Cut in half and serve with optional sides as desired.