Photo: Brad Klopman
It's sloppy looking, but delicious! I love a crunchy quesadilla, so this is a staple in our house.
I stir fry whatever veggies I have on hand and throw them in too. This quesadilla had mushrooms and zucchini.
1/4 c. vegetable oil
2 flour tortillas
1 can refried beans
1 t. garlic
1/4 c. chopped zucchini
1/4 c. chopped mushroom
Or any veggies
1/4 c. Daiya cheddar or mozzarella "cheese"
You will want to prepare everything before you fry the tortillas.
So stir fry the veggies with garlic for a couple of minutes in a small skillet.
At the same time, heat the beans in a separate saucer.
When the veggies are done and the beans are warm, pour oil in large skillet and heat on med-high. I use a cast iron skillet.
When the oil is heated, add your bottom tortilla. Then spread about 1/3 of the beans on the tortilla, then add veggies and some daiya cheese and anything else you want inside. Add the top tortilla.
I usually cover the skillet for a couple of minutes to let everything heat up. Check the bottom with a spatula and when it's fried to your liking (I prefer it very crispy), then flip it over. Everything should stay in place because of the cheese and beans. Cover again and fry the other side. You might need to add more oil for a crispier texture.
I use a pizza cutter and cut it into quarters.
Top it with salsa, fresh cilantro, and chopped avocado.