Written by Jessica on Monday, June 22, 2009

Oh, this was so yummy! I used to go to a local restaurant that served a vegetarian quesadilla that was incredible. It's been a while, so I can't remember everything that was in it, but we just used all the veggies we had from the garden and they were fabulous!


White tortilla's
Bell Pepper (we used a giant marconi pepper because out bell's aren't quite ready)
Jalapenos (deseeded and cooked, they are not hot)
Roma tomatoes
Mexican Melting cheese
Black Beans (drained and rinsed)
Shredded Mexican cheese
Sour Cream

In a skillet melt a little butter, add sliced zucchini, onion, jalapenos, bell peppers, mushrooms, and black beans. Saute until the onions and peppers are cooked, but still a little crisp.

Add sliced Roma tomatoes and cook for the last 2 minutes.

In another hot skillet, add a little butter, lay tortilla down and add sliced Mexican melting cheese and veggie mixture.

Let cook for about 2-3 minutes, until tortilla is golden and flip the 'empty' side over and serve with extra cheese, salsa, and sour cream on top {and extra black beans if you have them}.

1 i *heart* comments!:

Helene said...

Jessica, this recipe looks amazing!!! Thank you for stopping by my blog and suggesting it! We just picked 3 more zucchinis today so I'll definitely try this recipe! My kids like quesadillas so I think they'd like this!