Friday, January 2, 2009

Spicy Black Beans and Zucchini Quesadillas

My experience in the kitchen has been more successful than not, but I haven't reached the level of confidence yet to just start experimenting at random and throwing ingredients together to make magic happen. Thank goodness for all the food blogs! This meal needed to meet three key requirements: use zucchini; be vegetarian-friendly; and most of all be fast and easy with minimal cleanup. I found this recipe on Green Lite Bites and it turned out to be just what I was looking for. Not only was it a satisfying dinner but I even made some tasty eggs with the leftovers the next morning!

Spicy Black Beans and Zucchini
1 small diced onion (I added more because, well, I love onions)
1 small zucchini, diced
Salt and pepper, to taste
1 tsp chili powder
1/2 tsp cumin
1 can black beans, drained and rinsed
2 tbsp salsa (I used some homemade pico de gallo that was on hand)
Non-stick cooking spray

Spray pan with cooking spray and heat over medium heat. Add onions and cook until softened. Add zucchini and cook another 2-3 minutes. Sprinkle mixture with spices. Stir in beans and salsa and cook another 2-3 minutes until warmed through.


Anonymous said...

This sounds so good. I might have to make it for lunch tomorrow.i

LoraBB said...

Hope you like it! Like GLB said, it's not so much "spicy" as really flavorful.

Elaine McDonald said...

Another one I want to try! Can you suggest a cookbook that has a lot of recipes like yours? I never cook anymore because everything I know how to cook is the southern fattening stuff. Fried everything with potatoes and gravy! LOL I'm always dieting so my family has to do without!