Zucchini, Corn, Black-Bean, and Jack-Cheese Quesadillas
The grated zucchini and defrosted frozen corn that fill these tasty quesadillas contain a lot of moisture. Drain them on paper towels for a few minutes before using; otherwise, you'll end up with soggy tortillas. Serve the quesadillas with spicy salsa. Satisfying Vegetarian Recipes
All commercially frozen vegetables have already been blanched, so you don't need to cook them for as long as raw vegetables. In fact, some—such as corn, peas, and spinach—don't need to be cooked anymore at all. Just defrost and heat.
Pull out the stops with a full-throttle red Zinfandel from Napa or Amador county. These big, powerful, full-bodied wines are loaded with enough ripe blackberry fruit and exotic spice to match the quesadillas and salsa.