Vegan Zucchini Quesadillas

Definitely not as amazing as the real deal, but are DEFINITELY much healthier for you! (But yes, they are still delicious!)

4 whole wheat tortillas

2 cup dry pinto beans, soaked overnight

2 cups vegetable broth

1 cup water

2 medium zucchini, chopped (about 3 cups)

1/2 cup yellow onion, chopped

1 tomato, chopped (about 1/2 cup)

3/4 cup red onion, chopped

2 tbsp fresh cilantro, minced

1 cayenne pepper, minced

3 tbsp extra virgin olive oil

1 1/2 cups of our “cheese sauce”

• In a medium saucepan, bring vegetable broth, water and pinto beans to a boil
• Once boiling, add yellow onion, cilantro, salt and pepper, reduce to low and simmer for 2 hours, partially covered
• Let cool for at least 30 minutes after the beans are fully cooked
• In a frying pan over medium heat, cook cayenne pepper in olive oil for 1 minute
• Add zucchini, salt and pepper and saute on medium heat for 5 more minutes, or until tender
• Mix beans, zucchini, red onion and tomato together in a bowl (you can add the cheese sauce at this point too, as the cheese tends to ooze out of the quesadilla if put on separately)
• In another frying pan on medium heat, add 1 tbs of oil and add 2 tortillas to the pan, each folded in half
• Add 2/3 cup of the bean mix on top of the quesadilla OR add a little less of the bean mix if you haven’t mixed in the cheese sauce and then drizzle some of the cheese sauce on top
• Fold the other half of the tortilla on top and cook for about 5 minutes or until bottom is golden brown
• Flip over and cook for an additional 3 minutes
• Repeat with 2 more tortillas