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“I found this recipe on the Idaho Bean Commission web site, and it's a keeper. Next time I'll add some corn, but otherwise this is really tasty and you won't miss the meat. I didn't use cooking spray or the oven--just cooked on the stove in a little butter. I skipped the sour cream because I didn't think it needed it.”
READY IN:
32mins
SERVES:
6
UNITS:
US

Ingredients Nutrition

Directions

  1. Spray large skillet with cooking spray and heat over medium heat until hot.
  2. Saute zucchini, onion, garlic, jalapeno chili, and cumin until crisp-tender--about 5 minutes.
  3. Add beans to side of skillet and coarsely mash about half the beans.
  4. Mix beans, tomato, and cilantro into onion mixture and cook 1 to 2 minutes.
  5. Spoon 1/3 cup mixture on one side of each tortilla and sprinkle with 1 1/2 tablespoons cheese.
  6. Fold tortillas in half and spray both sides with cooking spray.
  7. bake on cookie sheet at 450 until browned and crisp, 5 to 7 minutes, or cook in large skillet over medium heat until browned, 2 to 3 minutes on each side.
  8. Garnish quesadillas with salsa and sour cream.

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