Name: Vegetable Quesadillas
Yield: 2
Ingredients: 1 small zucchini, grated, drained; 1 c frozen corn, defrosted, drained; 1 small red onion, chopped; 2 jalapeño peppers, seeded, chopped; 1 (15-oz) can black beans, drained and rinsed; Sea salt to taste; Fresh ground black pepper to taste; 1 t chili powder; ¾ lb. Monterey Jack cheese, grated; 8 (8-inch) flour tortillas; 2 T vegetable oil

Vegetable Quesadillas

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Bravo XL Oven

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Servings

2 servings

Author

NuWave

Ingredients

1 small zucchini, grated, drained
1 c frozen corn, defrosted, drained
1 small red onion, chopped
2 jalapeño peppers, seeded, chopped
1 (15-oz) can black beans, drained and rinsed
Sea salt to taste
Fresh ground black pepper to taste
1 t chili powder
¾ lb. Monterey Jack cheese, grated
8 (8-inch) flour tortillas
2 T vegetable oil

Directions

Combine zucchini, corn, onions, jalapeños, beans, salt, pepper, and chili powder in a large bowl. Toss well to evenly coat. Stir in cheese.
Place tortillas on a cutting board or other flat work surface. Place ⅓ c vegetable filling on half of each tortilla. Spread evenly. Fold tortillas over filling.
Place quesadillas in Air Fry Basket on cooking rack in position 3. Set to air-fry at 350°F for 6 min.
Remove, cut quesadillas into wedges, and serve.

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Vegetable Quesadillas

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