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NOT GUILTY! QUESADILLAS

Print Recipe
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 1/4″ 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.
Keyword quesadillas, refried beans, vegetable quesadillas