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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