Black Bean & Vegetable Quesadillas with Avocado-Tomato Salsa

Black Bean & Vegetable Quesadillas with Avocado-Tomato Salsa
Yield:
24 servings, 1 quesadilla (265 g) & 1/4 cup (50 mL) salsa each

Ingredients

Ingredients Weights Measures
Kraft Calorie-Wise Zesty Italian Dressing 16.5 oz. [465 g] 1-1/2 cups [375 mL]
tomatoes, chopped, divided 4.5 lb. [2 kg] 3 qt. [3 L]
zucchini, chopped 1 lb. [850 g] 1-1/2 qt. [1.5 L]
chili powder 1.25 oz. [35 g] 6 Tbsp. [90 mL]
ground cumin 1.25 oz. [35 g] 6 Tbsp. [90 mL]
no-salt-added black beans, rinsed 4 lb. [2.1 kg] 6 cans [3.2 L]
fresh cilantro, coarsely chopped, divided 2 oz. [60 g] 1-1/2 cups [375 mL]
Kraft Habanero Heat Shredded Cheese 1 lb. [550 g] 1-1/2 qt. [1.5 L]
Large whole wheat tortillas (10-inch) 3 lb. [1.5 kg] 24 each
avocados, chopped 1 lb. [850 g] 4-1/2 cups [1125 mL]
fresh lime juice 4.5 oz. [130 g] 3/4 cup [175 mL]
Kraft Calorie-Wise Zesty Italian Dressing 2.75 oz. [80 g] 1/4 cup [50 mL]
tomatoes, chopped, divided 12 oz. [340 g] 2 cups [500 mL]
zucchini, chopped 5 oz. [140 g] 1 cup [250 mL]
chili powder 6 g 1 Tbsp. [15 mL]
ground cumin 6 g 1 Tbsp. [15 mL]
no-salt-added black beans, rinsed 12.25 oz. [350 g] 1 can [540 mL]
fresh cilantro, coarsely chopped, divided 10 g 1/4 cup [50 mL]
Kraft Habanero Heat Shredded Cheese 3.25 oz. [90 g] 1 cup [250 mL]
Large whole wheat tortillas (10-inch) 9 oz. [255 g] 4 each
avocados, chopped 5 oz. [140 g] 3/4 cup [175 mL]
fresh lime juice 0.75 oz. [20 g] 2 Tbsp. [30 mL]

Directions

Heat dressing in large nonstick skillet on medium-high heat. Add 9 cups (2.25 L) tomatoes (or 1-1/2 cups [375 mL] tomatoes for trial recipe) and zucchini; cook 3 to 5 min. or until zucchini is crisp-tender, stirring frequently. Add chili powder and cumin; cook and stir 1 min.

Add beans; reduce heat to medium. Simmer 5 min. or until heated through, stirring occasionally. Stir in half the cilantro. Remove from heat; cool slightly.

For each quesadilla: Sprinkle 2 Tbsp. (30 mL) cheese onto 1 tortilla. Top with 3/4 cup (175 mL) of the bean mixture and another 2 Tbsp. (30 mL) cheese. Fold tortilla in half.

Cook in large skillet on medium-high heat 2 min. on each side or until tortilla is golden brown and cheese is melted. Cut into 4 wedges.

Combine about 3 Tbsp. (45 mL) avocado, 2 Tbsp. (30 mL) tomatoes and 1/2 Tbsp. (7 mL) each cilantro and lime juice. Serve quesadilla wedges topped with avocado-tomato salsa.

Kraft Kitchens Tips

Make Ahead
Bean filling can be prepared ahead of time. Refrigerate up to 1 day before using. Reheat gently before assembling quesadillas and salsa as directed. Or, assemble and cook quesadillas as directed. Hold hot until needed for service. Salsa should be prepared just before serving.
Substitute
Prepare using Kraft 3 Cheese Blend Shredded Cheese.

574014 : 171861

Average Rating (1)
Rated
by a 300203 on
8/26/2016 6:26:31 AM
" Awesome Recipe "
Nutritional Information
Calories
 430
Total fat
 18 g
Saturated fat
 6 g
Cholesterol
 20 mg
Sodium
 840 mg
Carbohydrate
 52 g
Dietary fibre
 12 g
Sugars
 5 g
Protein
 20 g
Vitamin A
 15 %DV
Vitamin C
 40 %DV
Calcium
 25 %DV
Iron
 30 %DV