Baja Quesadillas

I love Mexican food.  I’m always looking for healthy alternatives to make at home instead of the 1,000 calorie dishes at restaurants.  We eat Mexican food pretty regularly for two reasons: it is easy and inexpensive.

My favorite low key restaurant/bar in Atlanta has a veggie quesadilla that has over 800 calories! {I’m talking to YOU, Taco Mac.}  It is ridiculous.

So I decided to recreate it at home.  Equipped with this recipe from ALDI {they have a great recipe site}, I made some changes and came up with this delicious veggie quesadilla.

Baja Quesadilla

Ingredients:

• 1 medium zucchini
• 1 cup onion
• 2 tbs minced garlic
• 1 tsp cumin seed
• 1 can black beans, rinsed and drained
• 1 cup mushrooms
• 1 can diced tomatoes
• 1/8 tsp salt
• 1/8 tsp  black pepper
• 4  6 inch flour tortillas
• 1/4 lb Monterey cheese, shredded
• salsa
• sour cream

Directions:

1. Spray large skillet with olive oil. Heat over medium heat until hot.
2. Chop zucchini and onion.
3. In the skillet mix zucchini, onion, garlic, and chili powder.
4. Add beans to the skillet. Mix beans, tomato, and mushrooms into onion mixture and cook 1-2 minutes. 
5. Spoon mixture on one side of each tortilla and sprinkle with cheese, dividing equally.
6. Cook on an indoor grill at 350 degrees for about 5 minutes.  After about 2 minutes fold the quesadilla over and flip.
7. Serve with sour cream and salsa!

Grade: A+

Comments: These were DELICIOUS!  Nathan ate 3, and I ate 1 plus the leftover filling.  These were just the right amount of loaded.  Zucchini was a great idea.  I never would have thought that it would taste good in a quesadilla.  You have to try these.  I think this is one of my favorite Mexican dishes that I’ve made at home.  It was really easy, and we were left very full.

Tagged as: main dishes, mexican food, mexican recipes, recipes, tomato recipes, tomatoes, vegetable recipes, vegetables, vegetarian, zucchini recipes