Black Bean Veggie Quesadillas

Melted Monterey Jack, refried black beans and sautéed garden veggies between warm, crisp tortillas. Serve hot from the skillet with a side of salsa!


  • 3/4 cup coarsely shredded carrots
  • 3/4 cup coarsely shredded zucchinis
  • 2 tsps olive oil
  • 1/2 tsp chili powder
  • 3 (7- to 8-inch) flour tortillas
  • 1 1/2 cup refried black beans
  • 1 cup prepared salsa
  • 1 8-oz package (2 cups) Crystal Farms Shredded Monterey Jack Cheese


  • In large nonstick skillet, cook and stir carrots and zucchinis in olive oil over medium-high heat for 3 to 4 minutes or until crisp-tender. Stir in chili powder. Transfer to bowl.

  • Place one tortilla in skillet. Spread 1/4 of refried beans over half of tortilla; spoon 1/4 vegetable mixture and 1 tablespoon salsa on top, sprinkle with 1/4 shredded Wisconsin Monterey Jack cheese.

  • Cook 15 seconds over medium-high heat. Fold tortilla over, pressing gently with wide spatula. Cook 2 minutes; turn over. Cook 2-3 minutes longer or until cheese is melted and tortilla is crisp and browned. Repeat with remaining tortillas and filling.

  • Cut quesadillas into wedges and serve hot with remaining salsa.