I don’t know what it is about summer that makes me crave Mexican food. Maybe it’s the sun or all the ripe tomatoes and corn just begging to be turned into salsa. With squash and zucchini, these quesadillas are the perfect fall transition dish for when you just aren’t ready to let go of summer’s sun and warmth.
This recipe was created on a night of “what can I make with what is in the fridge,” and was an instant hint. Cumin and zucchini are a somewhat surprising, but well-matched pair, and the lime keeps things feeling light and summery.
Prep time: 25 minutes
- 1 package large flour tortillas
- 1 package monterey jack cheese
- 1 onion
- 1 zucchini
- 1 summer squash
- 1 can of black beans
- 1 lime
- 1 green pepper (not bell pepper, it should be much thinner than a bell pepper, and lighter green)
- olive oil
- In a saucepan, heat 2 tablespoons of olive oil over medium heat.
- Roughly chop the onion and pepper add to the pan.
- Cut the zucchini and summer squash first into rounds and then 1/4 inch thin flat strips.
- Add the zucchini and squash to the pan with the lime juice and zest.
- Add 2 heaping tablespoons of oregano, 2 teaspoons of cumin, 1 teaspoon salt, 1/2 teaspoon pepper, and a dash of paprika and basil to the filling.
- Mix throughly and cook over medium heat for five minutes.
- Grate the block of cheese into a bowl.
- Drain the black beans and add to the pan
- Turn heat to low and continue to cook the filling for another 5-10 minutes.
- When ready to serve, coat a (or several) flat or frying pan with oil, butter, or Pam spray.
- Place a tortilla flat on the pan and spread three tablespoons on filling on one half of the tortilla topped with one tablespoon of cheese.
- Fold over the free half of the tortilla and press flat with a spatula.
- Cook each quesadilla for about two minutes and on one side and then flip quickly with the spatula.
- When both sides have cooked, turn the quesadilla onto a plate and serve immediately.