Meatless Monday Recipe

As you know by now, our family has started a tradition of having Meatless Monday dinner menus to try to save a little money on our grocery budget. This idea is not original to me, and I have been excited to talk to many of you who have started this tradition as well.

Last week, we had delicious veggie quesadillas, and I just had to share the recipe with you:

Quick Quesadillas
Nonstick olive oil spray
2 zucchini, chopped
1 teaspoon chili powder
1 teaspoon ground cumin
1 teaspoon garlic powder
1 teaspoon onion powder
2 scallions, thinly sliced
15 oz can black beans, drained and rinsed
16 (6-inch) flour tortillas
8 oz shredded reduced-fat Monterey Jack cheese
1/2 cup chopped fresh cilantro

Drain and rinse the canned beans. Put in a large mixing bowl. Grate the zucchini. Toss the grated zucchini with a teaspoon of salt in a colander, then squeeze out excess water. Combine the zucchini with the beans, spices, grated cheese, and scallions. Spritz one side of each tortilla with olive oil spray. Place eight tortillas oil-side down on a baking sheet. Spread some filling on each tortilla then top with another tortilla (oil-side up). Broil 1-2 minutes (until golden) and flip. Broil the flip side another 1-2 minutes.