1 container of Fontaine SantéBlack Bean with Mild Salsa Humm!
1 yellow pepper
1 small onion finely chopped
1 tsp of cumin
½ tsp of smoked paprika
sea salt and freshly ground pepper
1 cup of grated cheddar cheese
Preheat the oven to 350 ° F.
Cut the zucchini into slices, the pepper into thin slices and mince the onion. Place the vegetables on a plate, drizzle with olive oil and sprinkle with spices, salt and pepper.
Bake for 15 minutes.
Spread Black Bean Humm! on two tortillas.
Once the vegetables are cooked, place them on the tortillas, add the grated cheddar and place the second tortilla on top. Repeat with the other tortillas.
In a skillet, heat the quesadillas for a few minutes so that the cheese melts and each side is golden.
Cut the quesadillas into 4 and enjoy immediately with sour cream, salsa and cilantro if desired.