Three Sisters Quesadillas are a fun afterschool snack, an appetizer, or a meal for the whole family. These Quesadillas are full of flavor and a handheld treat that’s loved by adults and kids alike.
In a mixing bowl, toss beans and corn with chili powder, cumin, and red pepper flakes together and set aside for later use.
1 cup black beans, 1 tsp chili powder, ½ tsp ground cumin, 1 tsp red pepper flakes, 1 cup sweet corn
Heat one tablespoon of vegetable oil in a nonstick pan over medium-high heat.
2 tbsp vegetable oil
Sauté the zucchini pieces and sprinkle with salt. Cook stirring until the pieces soften and start to turn crispy and golden brown.
⅛ tsp salt, 1 cup summer squash
Add the bean and corn mix to the pan and cook for an additional minute.
Remove the mixture from the pan and wipe out the pan.
To assemble the quesadillas:
Sprinkle one tortilla with cheese. Add veggie mixture. Sprinkle a small amount of cheese over the vegetables. Top with another tortilla.
8 flour tortillas, 10 oz queso fresco cheese
Heat the remaining 1 tablespoon of vegetable oil in the same pan. Place one quesadilla in the pan and cook until the edges turn brown – about 1 minute. Carefully flip the quesadilla and cook until the underside is golden brown and the edges are crispy, about another minute. Repeat with the other quesadillas.
Cut into wedges and serve with salsa and guacamole sauce.
Did You Like This Recipe?Take a picture and mention us on Pintrest @TasteTheWorldCookbook or tag it with #tastetheworldcookbook! Don't forget to subscribe to our email list for more recipes!