About recipe

This time of year, be on the lookout for those curly, slender green stems known as garlic scapes at your local farmers market or in your CSA box. Garlic scapes have a mild garlic flavor and a texture similar to asparagus. Think of them as a vegetable, herb, and aromatic all in one! They’re only available for a short time in mid- to late-June when farmers cut them off to allow the garlic bulb to grow larger and mature underground, so enjoy them while you can!

Similar to garlic, they are a great source of manganese, vitamin B6, vitamin C, and selenium, and linked to numerous health benefits including lowering cholesterol and blood pressure and preventing heart disease and various types of cancer.

Our dietitians enjoy them raw on top of salads or cooked down to a soft texture that adds flavor to stir-fries, pasta dishes, or this quesadilla recipe!

Photo by Edsel Little

Ingredients (serves 2)

• 3 teaspoons olive oil, divided
• 1/4 cup chopped red or green pepper
• 2-3 garlic scapes, chopped
• 1/2 small zucchini or summer squash, chopped
• 2, 8-inch whole wheat tortillas
• 1/2 cup black beans, drained and rinsed
• 1 oz shredded cheese, Monterey jack, pepper jack or cheddar

Preparation

1. Heat a sauté pan over medium heat. Add 1 teaspoon oil. Add peppers, garlic scapes, and zucchini and sauté until vegetables begin to brown and soften. Transfer to a bowl.
2. Wipe out sauté pan and add remaining 2 teaspoons oil. Place one tortilla in the pan and top with black beans, sautéed vegetables, then cheese. Top with remaining tortilla.
3. Cook on one side until brown and cheese begins to melt, about 3 minutes. Flip quesadilla and brown on other side, another 2-3 minutes.
4. Transfer to a plate and slice into 4 wedges. Serve hot with your favorite toppings such as salsa or guacamole.