February 3, 2012

Black Bean & Zucchini Quesadillas

These quesadillas are fast, healthy, and super yummy.  The zucchini and beans make these a much healthier alternative to the traditional cheese laden quesadillas - while adding awesome texture and flavor!

These would be a fun way to get veggies and beans into kids as well - quesadillas are always kid-friendly!

Love & Kale,


Black Bean & Zucchini Quesadillas
Yield:  4 quesadillas
Prep Time: 10 min.
Cook Time: 5 min.
Print here.
  • 2 lbs zucchini (about 3 zucchinis), grated
  • 1 1/2 tsp salt
  • 2 - 15oz cans black beans, drained and rinsed
  • 2 green onions, chopped (or onion powder)
  • 1 jalapeno, minced (or dash of red pepper flake)
  • 2-3 cloves garlic, minced
  • 1/2 bag of Daiya cheddar or mozzarella cheeze
  • 8 flour tortillas
  1. Toss zucchini with salt in a colander, and squeeze out the excess water.
  2. Combine zucchini with beans, cheese, green onions, and jalapeno.
  3. Spread zucchini mixture on the tortillas, fold in half and cook in a skillet sprayed with non-stick cooking spray, over medium heat for 3 minutes of each side, until golden.
  4. Serve with salsa, rice, avocados and/or a salad and ENJOY!
Quesadilla mixture
Finished Black Bean & Zucchini Quesadillas


  1. Let me guess...... that "fourth" family member has red hair..... :)
    Don't worry, she'll come around. You are doing great, Ann. In fact, I think you are my hero (and I don't say that easily).

  2. Oh man they look great!! Do you have a sweet potato/bean quesadilla recipe? How 'bout a Super Bowl vegan dip with avocado?

  3. Vegan Dip with Avocado, from Peas and Thank You web site.

    Ingredients (serves 4)
    2 ripe Haas avocados
    2 T. finely chopped red onion
    1 1/2 T. lemon juice
    1/2 t. salt
    2 T. chopped cilantro
    sriracha to taste (optional)
    Mash avocados in a large bowl.
    Add remaining ingredients and combine.
    Give your guacamole a taste and adjust seasoning accordingly.

    Another one from same site.

    Super quick guacamole recipe that is amazing.

    Ingredients (Serves 1-2)
    1 avocado, pitted and mashed
    1/4 -1/2 t. salt
    1/4 t. cumin
    1/4 t. chili powder
    1 -2 drops liquid stevia (optional)
    1 t. lime juice
    2 T. chopped cilantro
    2 T. pico de gallo (found in the refrigerated section of the grocery store) or quality salsa
    Place all ingredients in a bowl and stir.

    1. Those recipes look awesome! I'll have to post my avocado white bean dip - very similar to the first one, but instead of cilantro, it has basil and also white beans. Delicious! Thanks for posting!

  4. I agreed with Ann tonight, I did not feel like cooking. After realizing I had all of the ingredients for yesterday's nacho cheese, I decided to give it a try instead of giving into my Taco Bell craving. I do not regret it, so easy and so good! Thanks for the great recipes and vegan inspiration.

  5. Glad you enjoyed it! It's hard making everything from scratch all the time. I usually give myself a break on weekends and either have an Amy's frozen vegan pizza, make some quick pasta with sauce, or go out. Tonight we had Chinese food so I had vegetable sushi and edamame. But yes, sometimes it's almost easier to make something yourself quick, rather than go out. And of course, it's always healthier ;) Thanks for commenting!

  6. Oh boy....Mr. H....you are "the man"!! Thanks for sharing!

  7. Ann- i love reading this blog! My husband and I are trying vegan also and started not long after you. So far I love it and hope to continue permanatly. Thanks for all the recipes and stories!

    1. Thanks for reading Melissa! Let us know if there is anything specific you'd like us to talk about, or any recipes you'd like to see. Way to go on making the transition - and best of luck!!

  8. These recipes are amazing and as soon as I am not cooking for just me, I will try them. Thanks for the recipes and the entertainment!