I like to serve my family vegetarian meals a time or two a week.

1- Because they are cheaper

and

2- With the garden coming in, I need to use up some of these veggies!

Here is what you will need:

8- 8 inch tortillas

2 tbsp butter

2 tbsp your favorite cooking oil (I used bacon grease, but you can use e.v. olive oil or butter)

1 cup shredded cheese (I used what I had which was mozzarella and colby jack)

1 medium sweet onion- diced

1 medium summer squash- diced  **Surprise!** (Don’t worry! My kids and hubby didn’t notice! They just kept saying “Mmmmm! This is good!”)

1 medium green pepper- seeded and diced (I used half of the large bell)

15 oz canned black beans- rinsed and drained

1 tsp garlic powder or 1 tbsp fresh garlic- minced

1/2 tsp onion powder

1/2 tsp cumin

salt and pepper to taste

1. In a skillet over medium high heat, begin to saute your onion in bacon grease.

Once your onions began to look translucent…

2. …add bell peppers. Saute for a few minutes, stirring occasionally. You will notice that the peppers will start taking on a “tender” appearance.

3. Add your squash. Stir and continue to saute your veggies. Season lightly with salt and pepper. I find that these veggies taste better when seasoned while cooking.

4. When your veggies are tender and your onion is almost transparent, add your beans, garlic, cumin, and onion powder. You will also add a little more salt and pepper, as well as a couple of tbsp of water or broth (chicken or veggie). The beans are very starchy and the liquid helps to loosen your mixture a little. Taste for seasoning and adjust as you like.

5. Stir and let simmer on a low heat while you begin to prepare your griddle for quesadilla magic.

6. Over medium high heat, melt a 1/2 tbsp of butter (I found a half tbsp was enough for 2 quesadillas). put down your tortilla to coat with butter on one side. Add 1/2 cup of your bean mixture to one half of your tortilla. Cover with 2 tbsp of cheese. Fold. Allow to cook for about 2 minutes or until your tortilla is golden brown. Carefully flip and brown the other side.

Serve with your favorite dressings. We had sour cream and garden tomatoes. SO GOOD! You could add cilantro to the bean mixture— if you like that sort of thing. *gag* You could also add mushrooms, corn, zucchini, jalapenos… This is a great way to use some of your garden veggies.

Even though my kids are good eaters, they are funny about squash. They LOVED these and wanted seconds. This meal is frugal, healthy, quick (less than 20 minutes), and yummy.

Queso for days!

I hope you give this a try and I hope that you love it as much as my little family did.

Let us know if you tried it and how you changed it up for your family.