Ingredients
2 cups shredded Monterey Jack cheese1 can (15 ounces) black beans, rinsed and drained1 cup fresh or frozen corn, thawed1 cup shredded zucchini1/4 cup minced fresh cilantro1 jalapeno pepper, seeded and finely chopped1/2 teaspoon salt1/4 teaspoon pepper1 teaspoon chili powder1 tablespoon canola oil10 flour or whole wheat tortillas (8 inches)Sour cream, salsa and guacamole, optional
Preparation
In a large bowl, combine the first nine ingredients.
Lightly brush oil over one side of each tortilla. Place two tortillas, oil side down, on a griddle. Spread 1/2 cup cheese mixture over half of each tortilla; fold over. Cook over low heat for 3-4 minutes on each side or until cheese is melted.
Cut into wedges. Repeat. If desired, cut a small hole in a corner of a food-safe plastic bag. Fill bag with sour cream. Pipe spiderweb pattern over quesadillas. Serve with salsa and guacamole if desired.
