Makes 8 servings
Quick quesadillas make a great weeknight dinner. Top with your favorite salsa and serve alongside a green salad.
- Nonstick olive oil spray
- 2 zucchini, chopped
- 1 teaspoon chili powder
- 1 teaspoon ground cumin
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 2 scallions, thinly sliced
- 15 oz can black beans, drained and rinsed
- 16 (6-inch) flour tortillas
- 8 oz shredded reduced-fat Monterey Jack cheese
- 1/2 cup chopped fresh cilantro
Drain and rinse the canned beans. Put in a large mixing bowl. Grate the zucchini. Toss the grated zucchini with a teaspoon of salt in a colander, then squeeze out excess water. Combine the zucchini with the beans, spices, grated cheese, and scallions. Spritz one side of each tortilla with olive oil spray. Place eight tortillas oil-side down on a baking sheet. Spread some filling on each tortilla then top with another tortilla (oil-side up). Broil 1-2 minutes (until golden) and flip. Broil the flip side another 1-2 minutes.