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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3 comments:

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

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  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?

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  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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