Summer Squash Quesadillas

August 4, 2006

Summer Squash Quesadillas

(Jo Dwyer, Angel Valley Organic Farm, Leander, Texas –

Sauté a smallish yellow or red onion in olive oil for a couple of minutes or so, then add a chopped medium summer squash (any variety will work) and a diced garlic clove. Stir uncovered until the squash begins to soften, then add ½ can drained black beans (or tepary beans, if you still have them) and ¼ cup corn. Heat through. Place three flour tortillas on a warm griddle and, using a slotted spoon, pile the cooked veggies onto one-half of each tortilla. Sprinkle veggies with shredded cheddar cheese or crumbled goat cheese, and fold the empty side of the tortilla over the top of the veggie side to form a half-moon. Cook over medium heat until starting to brown, then flip the quesadillas over and continue cooking until they’re browned on the other side. Serve with picante sauce.

As an alternative, omit the black or tepary beans from the cooked vegetable and instead spread a thin layer of refried beans on one-half of the tortillas. Place on the griddle and pile the cooked veggies on top. Then add the cheese and cook as instructed above.

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