Servings: 8
Size: 2 stuffed tortillas
Points Plus: 6pp
Level of Difficulty: Easy
Prep Time: 30 minutes
Cook Time: 5-10 minutes
Rating: 4 stars – Very Good
Ingredient List:
2 Tbsp. EVOO
½ tsp. minced garlic
1 large onion, chopped
1 red bell pepper, chopped
1 medium zucchini or squash, sliced and quartered
½ cup chicken broth
1 15 oz. can corn, drained and rinsed
1 15 oz. can black beans, drained and rinsed
2 tsp. ground cumin
2 tsp. kosher salt
1 tsp. black pepper
1 ½ tsp. Arizona Dreaming (this is a specific spice blend from Penzey’s)
3 Tbsp. fresh cilantro, chopped
1 cup shredded cheese, reduced-fat
Salsa
16 corn tortillas
Directions:
In a large skillet, heat up 1 Tbsp. olive oil over medium heat. Add garlic, onion, pepper, zucchini and ¼ cup of chicken broth to the pan. Sauté the veggies until they are tender. Add the drained and rinsed corn and beans to the pan and the remaining ¼ cup chicken broth (the liquid will cook down). Next add in the spices – cumin, Arizona Dreaming and salt and pepper. Make sure to stir well so the spices are mixed throughout the veggies. Stir in fresh cilantro. Total cooking time for the tortilla stuffing is about 10-12 minutes. In a small skillet, heat up the remaining olive oil. Place one tortilla in the pan and cook until the bottom is lightly browned. Sprinkle some shredded cheese on one ½ of the tortilla and then scoop about ¼ cup of the vegetable filling onto the tortilla. Fold the tortilla in half and press down with a spatula so it resembles the look of a quesadilla. Heat the tortilla for about a minute before moving on to the next stuffed tortilla. Serve with salsa and additional cheese on top if you prefer!
In a large skillet, heat up 1 Tbsp. olive oil over medium heat. Add garlic, onion, pepper, zucchini and ¼ cup of chicken broth to the pan. Sauté the veggies until they are tender. Add the drained and rinsed corn and beans to the pan and the remaining ¼ cup chicken broth (the liquid will cook down). Next add in the spices – cumin, Arizona Dreaming and salt and pepper. Make sure to stir well so the spices are mixed throughout the veggies. Stir in fresh cilantro. Total cooking time for the tortilla stuffing is about 10-12 minutes. In a small skillet, heat up the remaining olive oil. Place one tortilla in the pan and cook until the bottom is lightly browned. Sprinkle some shredded cheese on one ½ of the tortilla and then scoop about ¼ cup of the vegetable filling onto the tortilla. Fold the tortilla in half and press down with a spatula so it resembles the look of a quesadilla. Heat the tortilla for about a minute before moving on to the next stuffed tortilla. Serve with salsa and additional cheese on top if you prefer!
Tip:
The first one or two tortillas might be difficult to get perefectly browned or to fold in half easily - keep at it and you should be able to get it right. Try adjusting the heat either up or down too to achieve lightly browned tortillas.
XOXO MeganThe first one or two tortillas might be difficult to get perefectly browned or to fold in half easily - keep at it and you should be able to get it right. Try adjusting the heat either up or down too to achieve lightly browned tortillas.
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