Recipe Box, Not Guilty! Quesadillas

I saw a recipe for corn and zucchini tacos that looked light and appealing but hard to eat~ so I decided to make it into a quesadilla and use some refried beans and a little cheese as “glue” to hold it together

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This is an easy, veggie filled dish that we had for Sunday supper, and it took just minutes to prepare

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You can use canned or frozen corn too

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Toss it in a skillet with zucchini and chopped onion and season with salt and pepper

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Cook it a few minutes until the onion is transparent and the zucchini is soft

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Spread 4 tortillas with a layer of refried beans and place on an oil sprayed, foil lined baking sheet

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Top each with some veggie mix, {you might have some leftover}

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Top with a large handful sprinkle of cheese

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Spread the remaining 4 tortillas with a little sour cream and sprinkle with taco seasoning

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Invert and place over veggie stacks.  Spray the top of quesadillas with olive oil cooking spray.  This gives them a nice crunch without frying~

veggie quesadillas thepaintedapron.com

Bake at 400 for 15-20 minutes, until golden and heated through

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So much for making them less messy!

corn and zucchini quesadilla thepaintedapron.com

You definitely need a knife and fork and some napkins!

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Hungry Husband had some BBQ wings with his~Mr. Meat and Potatoes is what I should call him~but he did mention twice how good the quesadilla was, so I’d call that success!  We had a slice of grilled fresh pineapple too, it was a nice contrast to the quesadilla~

thepaintedapron.com

It still wasn’t very easy to eat because I piled so much on the tortillas, but it was satisfying, yet light!  Well, for some of us anyway!

Here’s the recipe:

NOT GUILTY! QUESADILLAS

Course Appetizer, Main Course
Cuisine American, Tex-Mex
Servings 4 varied

Ingredients
  

  • 8 corn tortillas {I used La Tortilla Factory*}
  • 1/2 cup sour cream
  • 1 small can vegetarian refried beans
  • 2 T taco seasoning
  • 2 ears fresh corn or 2 cups canned or frozen corn
  • 2 medium zucchini halved and sliced into 1/4 inch moons
  • 1 large sweet onion diced
  • 4 oz. grated Monterey Jack Cheddar or white Cheddar cheese
  • olive oil spray
  • S&P

Instructions
 

  • Cut corn from the cob in a wide shallow bowl.
  • Saute corn, zucchini and onion in a skillet with a drizzle of olive oil until onion is transparent and zucchini is soft. Season with salt and pepper. Cover veggies briefly with a lid to soften zucchini if necessary.
  • Line a baking sheet with foil and spray with olive oil.
  • Spread 4 tortillas with a layer of refried beans, leaving a 1/4β€³ border {you might not need the whole can}, and place on prepared baking sheet.
  • Top with corn and zucchini mixture {you might have some left, save for a casserole, soup or salad}
  • Top with 1/4 of cheese.
  • Spread remaining 4 tortillas with a little sour cream and sprinkle with taco seasoning.
  • Invert and place on top of veggie stack, sour cream side down.
  • Spray quesadillas with olive oil spray. Can be refrigerated at this point for up to 8 hours.
  • Bake at 400 for 15-20 minutes until golden and heated through.
  • Let cool 5 minutes before slicing. Makes 4. Serve 1 whole one for main dish, 1/2 for appetizers.
Keyword quesadillas, refried beans, vegetable quesadillas

*La Tortilla Factory whole grain corn tortillas are really good~they are widely available, Publix, Wal-Mart, Kroger, Costco~so look for them if you’ve never tried them

Thanks so much for visiting!

________________________________

I will be joining parties on these fab blogs:

Memories by the Mile

Love Bakes Good Cakes

Miz Helen’s Country Cottage

Easy Life

Rattlebridge Farm

Comments
5 Responses to “Recipe Box, Not Guilty! Quesadillas”
  1. Liz Mackie says:

    Nice and simple and sounds so good. Thank you.

    >________________________________ > From: the Painted Apron >To: lizzm@att.net >Sent: Monday, October 7, 2013 3:01 AM >Subject: [New post] Recipe Box, Not Guilty! Quesadillas > > WordPress.com >the Painted Apron posted: “I saw a recipe for corn and zucchini tacos that looked light and appealing but hard to eat~ so I decided to make it into a quesadilla and use some refried beans and a little cheese as “glue” to hold it together This is an easy, veggie filled dish t” >

  2. Mary says:

    This looks so good Jenna! I throw quesadillas on the panini press but if they’re overfilled they make a big mess~ the oven would prevent the filling from oozing out πŸ™‚ I need to check out La Tortilla Factory corn tortillas, I’m anxiously waiting for Publix to expand in NC!

  3. Rattlebridge Farm -- Foodie Friday says:

    Jenna, your quesadillas look SO delicious! Wish I had one now…or two. Giving you a shout-out on Facebook. xx

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