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SERVES:
Makes approx. 4 cups of calabacitas mix

INGREDIENTS:

• 1/2 cup diced onion


• 1 large clove garlic, minced


• Vegetable oil for sautéing veggies


• 1 medium zucchini, cored and diced


• 2 ears fresh corn, kernels removed


• Approx. 1/2 tsp ground cumin


• 1 large ripe tomato, diced


• 1 15-ounce can black beans, rinsed and drained


• Grated jalapeno jack cheese as needed (approx. 1/2-2/3 cup per quesadilla)


• Flour tortillas as needed (folded in half after filling)


• Tiny amount of vegetable oil to saute quesadilla

PROCEDURE:

Add a little vegetable oil to a large nonstick pan, on medium high heat, and add 1/2 cup diced onion and 1 large minced clove of garlic and cook those along until they soften up a bit.

Next, add 1 medium, finely diced zucchini and the corn from two ears of corn and, it's not necessary but, you could also sprinkle in a little ground cumin at this point as well.

Let that cook along for 4-5 minutes, turn the heat off and add 1 large diced ripe tomato and 1 well drained and rinsed 15-ounce can of black beans and fold those into the mix.

Once that mixture has cooled down a bit, sprinkle some grated jalapeno jack cheese over one half of a couple of large tortilla shells and spoon some of the calabacitas over the top of that...sprinkle on some more cheese and fold the shell over on top to finish.

Assemble as many quesadillas as you think you want and refrigerate the rest of the calabacitas mix for another time and then lightly brown both sides of the quesadilla in a nonstick pan with a tiny amount of oil.

Brush a little oil on the top side of the quesadilla as well and, when the first side is a nice golden brown, invert a plate on top carefully flip the quesadilla over onto the plate...and then slide them back into the pan to finish the second side. Slice and serve with sour cream and salsa.

HINTS:

The term "calabacitas" literally means "little squashes" and you can mix it up a bit by combining both green and yellow squash. This recipe will make approx. 4 cups of calabacitas and you can use any leftovers as a side dish for any simply cooked meat or fish or tossed with cooked rice as a rice salad.