Grilled Bean and Veggie Cheese Quesadillas
Recipe by Deanna Segrave-Daly, RD, LDN
In 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 medium bowl, add pinto beans and slightly mash with 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 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. Carefully flip quesadilla with spatula and cook for another 2 minutes, until cheese is melted. Repeat with remaining tortillas.