Select a size: | | | |
| Prep Time Cook Time |
Servings 4 | Difficulty Easy |
Ingredients
- ¾ cups Coarsley Shredded Carrots
- ¾ cups Coarsely Shredded Zucchini
- 2 teaspoons Olive Oil
- ½ teaspoons Chili Powder
- 4 whole 8 Inch Flour Tortillas
- 1-½ cup Refried Black Beans
- 1 cup Salsa
- 2 cups Shredded Monterey Jack Cheese
Preparation Instructions
In a large non stick skillet, stir fry carrots and zucchini in oil over medium high heat for 3 to 4 minutes or until crisp tender. Stir in chili powder. Transfer into a bowl.
Place 1 tortilla in skillet.
Spread 1/4 of refried beans over half of tortilla;
spoon 1/4 vegetables and 1 tablespoon of salsa on top, sprinkle with 1/4 cheese.
Cook 15 seconds over medium high heat. Fold tortilla over, pressing gently with wide spatula. Cook 2 minutes; turn over.
Cook 2 minutes longer or until cheese melts and tortilla is crisp and browned. Repeat with remaining tortillas.
Cut quesadillas into wedges and serve hot with remaining salsa.
