In the days of the early settlers in North America, corn was so valuable that it was used as money and traded for other products such as meat and furs.
Learn MoreGrilled Bean and Veggie Cheese Quesadillas
Recipe by Deanna Segrave-Daly, RD, LDN
Serves 10
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.
