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 that we had for Sunday supper, and it took just minutes to prepare
You can use canned or frozen corn too
Toss it in a skillet with zucchini and chopped onion and season with salt and pepper
Cook it a few minutes until the onion is transparent and the zucchini is soft
Spread 4 tortillas with a layer of refried beans and place on an oil sprayed, foil lined baking sheet
Top each with some veggie mix, {you might have some leftover}
Top with a large handful sprinkle of cheese
Spread the remaining 4 tortillas with a little sour cream and sprinkle with taco seasoning
Invert and place over veggie stacks. Spray the top of quesadillas with olive oil cooking spray. This gives them a nice crunch without frying~
Bake at 400 for 15-20 minutes, until golden and heated through
So much for making them less messy!
You definitely need a knife and fork and some napkins!
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~
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
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 1/4″ 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.
*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!
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