Grilled Zucchini Black Bean Quesadillas
Ingredients
- 1 large red onion, peeled and thickly sliced
- 2 zucchini, about 1 lb., thinly sliced lengthwise
- 3 large tomatoes, thickly sliced (compost ends)
- Salt and pepper to taste
- 8 eggs, lightly scrambled
- 1 15 oz. can BUSH’S Black Beans, rinsed and drained
- 8 10-inch whole wheat flour tortillas
- 3 cups mixed Mexican blend shredded cheese
- 1/2 bunch fresh cilantro, chopped
- 1/2 cup basil, finely chopped
- Olive oil, to lightly brush/spray on the sliced zucchini, tomato and onion
Instructions
- Preheat grill to medium-high (about 350-375 degrees).
- Spritz onion, zucchini, and tomato with olive oil midst. Starting with onion, place on hot grill for 3-4 minutes. Add the zucchini and tomatoes; lightly salt and pepper. Grill veggies, turning every 4 minutes until cooked.
- Combine eggs in large bowl and whisk together. Reduce heat on grill to medium low. Lightly spray a grilling cast iron skillet with cooking spray; scramble eggs. Gently add in the black beans, salt and pepper to taste, stirring frequently. Remove from heat when almost fully cooked.
- Turn heat to medium-low. Mist one side of each tortilla with cooking spray. Place tortillas, oiled side down, on work surface. Sprinkle cheese on top of each tortilla. Arrange chopped cilantro and basil, zucchini, tomato, and onion slices in layers over cheese. Add about 1/2 cup of scrambled egg mixture and top with additional 1/4 cup cheese. Oil one side of top tortilla (facing oil side up). Press the top tortilla down with spatula. Cook, allowing ingredients to melt before flipping again. Allow 3-4 minutes per side.
- Place all 4 quesadillas on a large cutting board. Cut each quesadilla into 4 wedges and serve with toppings such as sour cream, lime, and salsa.