Blog of the Belly Biter:

Some plant-based, some unhealthy, some super healthy but ALL good. Kid tested and mother approved!

Saturday, September 25, 2010

3 Layer Quesadilla

The kids loooooved this, totally going into the rotation!

vegetable oil cooking spray
1 (15-ounce) can black beans, drained and rinsed
1/2 cup vegetable broth
2 garlic cloves, minced
1 teaspoon dried oregano
1/4 teaspoon cayenne pepper
1 large red onion, chopped
2 cups zucchini, chopped
1 cup frozen corn, thawed
1 teaspoon ground cumin
2 tablespoons fresh cilantro, minced
kosher or sea salt to taste
freshly ground black pepper to taste
3 (8-inch) whole wheat tortillas
3/4 cup prepared chunky salsa
garnish: avocado & tomatoes

Preheat the oven to 350*F. Coat a 10-inch pie plate with cooking spray and set aside.

Add the beans, 1/4 cup broth, garlic, oregano, and cayenne to a food processor or blender and blend until smooth but thick. Set aside.

Heat the remaining 1/4 cup broth in a large skillet over medium heat. Add the onion and saute for 5 minutes. Put in the zucchini and corn and saute for 3 mintues. Add the cumin and cilantro and saute for 1 minute. Season with salt and pepper.

Place one tortilla in the prepared pie plate. Spread about one-third of the bean mixture over the torgilla. Using a slotted spoon, add one-third of the vegetable mixture on top of the beans. Add one-third of the salsa over the vegetables and top with another tortilla. Make two more layers in the same fashion, to make a total of three layers.

Baked uncovered for about 30 minutes. Cut into wedges, garnish with avocado & tomatoes then serve. 

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  1. Oh my yum!! I am totally drooling over your pick! Trying this one ASAP!

  2. How many does one recipe serve...It just makes one three stacked quesadilla? Was this enough for your fam or do you double it?

  3. Totally Yummy! Everyone loved it and its going in our rotation too! I used sprouted eziekel tortillas and it was so good! Thanks for the awesome find. Spencer keep asking for more! Score!


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