A pretty delicious blend of flavors takes this quesadilla from being a side to being a main dish that’s full of flavor. Plus who doesn’t need another recipe that will use up the overload of zucchini that comes every year?
I got the second dose of the vaccine this week. The past couple of days my body has been on a roller coaster of reactions to it. From chills that make my body shake to throwing up, I have just not felt on my A-game. But I can definitely tell the symptoms are wearing off and the migraine headache I’ve had the past couple of days is finally starting to subside.
I’ve definitely had a few moments of “why did I do this to myself?” happening inside my head this week. But I also have had a lot of gratitude. To be able to see people like my parents and not have to worry so much about getting them sick without realizing it. And for people I know or don’t know who have conditions who maybe can’t get the vaccine and who have been confined to their home since the start of the pandemic. Of course the vaccine protects me, my family, and my friends, but it also protects those who are vulnerable. And a few days of feeling terrible is worth it because they all deserve to be protected.
Needless to say, my eating habits the past few days have been off. But earlier this week we ate a lot of really delicious food. We’ve been focusing on eating more fruits and vegetables. I think sometimes that means more preparation which can feel a little stressful, but we’ve trying to find the right balance with that too.
This recipe came from fitness blender, though it is a bit adapted. The blend of all the flavors is really delicious! It definitely takes this quesadilla from being a side to being a main dish that’s full of flavor. It’s a flexible dish, meaning you can adjust everything to your tastes and preferences. And it’s really quick to make. Plus I’m really grateful for another recipe that will use up the overload of zucchini our garden produces every year.
Per quesadilla:
1/2 cup zucchini, diced
1 cup baby spinach leaves
1/4 teaspoon ground cumin
1/8 teaspoon chili powder
1/8 teaspoon onion powder
1/8 teaspoon garlic powder
1/2 tablespoons extra virgin olive oil
1/4 cup black beans, drained and rinsed
2 ounces cooked chicken (we used canned)
4 large flour tortillas (we used wheat)
1/4 cup shredded mozzarella, cheddar or other cheese (can use more or less depending on taste)
Optional: avocado, salsa, sour cream, guacamole, etc.
Place skillet over medium heat. Add olive oil and let warm. Add diced zucchini. Sauté until zucchini is softened and starting to brown. Add spinach to the pan and continue to cook until spinach is wilted. Remove from heat.
In a small bowl, combine zucchini mixture, desired seasonings, black beans, chicken, and half of the cheese. Rinse frying pan used for zucchini mixture.
Place tortilla in the bottom of the rinsed frying pan. Place over medium heat. Add half of the remaining cheese to one half of the tortilla. Pour zucchini mixture over the cheese. Sprinkle remaining cheese on top of the zucchini mixture. Fold the un-topped side of tortilla over the filling.
Cook quesadilla for 2-3 minutes, flipping halfway through, until the cheese has melted and the outside has crisped. Some of the filling may fall out when you flip it. Just push it back in. Serve with salsa and avocado or desired toppings.
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