Grilled Bean and Veggie Cheese Quesadillas


Perfect for a last minute barbecue or an easy summer dinner, these quesadillas, stuffed with pinto beans, corn, tomatoes, onions and zucchini, take just ten minutes to prepare. Serve right off the grill with Mexican accompaniments like fresh salsa, chopped avocado and light sour cream.

Serves 10

Recipe by Deanna Segrave-Daly, RD, LDN

2 tsp canola oil
1 1⁄2 c zucchini diced (about 1 medium vegetable)
1 c red onion thinly sliced (about 1/2 medium vegetable)
1 can (15 oz.) pinto beans drained and rinsed well
1 3⁄4 c grape or cherry tomatoes chopped
1 tsp chili powder
1 tsp cumin
1⁄4 tsp black pepper
cooking spray
10 8 in. whole wheat tortillas
2 c reduced-fat shredded colby jack cheese
1⁄2 c chopped fresh cilantro

In a large skillet over medium heat, heat up oil. Add zucchini and onions, sauté until vegetables start to soften, about 5 minutes. Remove from heat.

In a medium bowl, add Libby’s® Organic Pinto Beans and slightly mash with a fork. Mix in sautéed zucchini and onions along with Libby’s® Whole Kernel Sweet Corn, tomatoes, chili powder, cumin and black pepper. Mix well.

Spray grill (or grill pan) with cooking spray and heat to medium-high. Place a tortilla on grill. Spread ½ cup of bean-and-vegetable mix on one half of tortilla. Sprinkle with 3 tablespoons cheese and top with a few teaspoons of cilantro. Fold tortilla in half and cook for 2 minutes. With a spatula, carefully flip quesadilla and cook for another 2 minutes, until cheese is melted. Repeat with remaining tortillas.