Ingredients
1smallzucchini,grated and rained on paper towels
1cupfrozen corn,defrosted, drained
1smallred onion
2jalapeno peppers,seeds and ribs removed, chopped
1⅔cupblack beans,(15 oz) canned, drained and rinsed
½tspsalt
¼tspfresh ground black pepper
1tspchili powder
¾lbmonterey jack
8largeflour tortillas,(burrito-size)
2tbspcooking oil
Preparation
In a large bowl, combine the zucchini, corn, onion, jalapeños, beans, salt, pepper, and chili powder. Toss gently to distribute the seasonings and then stir in the cheese.
Heat the oven to 200 degrees F. Set the tortillas on a work surface. Put about ⅓ cup of the filling on half of each tortilla. Spread the filling to the edge and then fold the tortilla over the filling.
In a large nonstick frying pan, heat ½ tablespoon of the oil over moderate heat. Add 2 of the quesadillas to the pan and cook, turning once, for about 1½ minutes per side until the cheese melts.
Remove from the pan and keep warm on a baking sheet in the oven. Repeat in batches with the remaining oil and quesadillas.
Cut the quesadillas in wedges and serve. Enjoy!
