6-8 servings
15 minutes

4 cups zucchini, grated
1 ½ teaspoon salt
4 cups cooked or canned black beans, drained
1 ½ cups cheese of choice, grated
2 green onions, chopped
1 jalapeño, minced
8 eight-inch flour tortillas
About 2 tablespoons olive oil (optional)

Toss zucchini with salt in a colander, and squeeze out excess water. Combine zucchini with beans, cheese, green onions, and jalapeño.
Heat a large skillet on medium. If you?re using olive oil brush one side of each tortilla with oil. Place tortillas oil side down and spread each with one-fourth of the zucchini/bean mixture. Top each one with an oil-side-up tortilla.
Quesadillas can also be broiled. Place quesadillas on a baking sheet and broil about 1-2 minutes per side, until golden.

Roasted Swiss Chard

Preheat oven to 410 degrees
1 bunch Swiss Chard
2 tablespoons olive oil
Pinch of Pepper

Wash the swiss chard thoroughly. Remove the green leaves from the stem and place in a bowl. Pour the olive oil over the swiss chard and sprinkle with the pepper. Place the swiss chard on a pan and place in the preheated oven. Bake for 5 minutes and then toss the swiss chard around. Let bake for another 5 minutes or until the swiss chard looks crisp. Enjoy!

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