Corn, Black Bean, and Zucchini Quesadillas

Occasionally on a day off when I want a quick and easy meal, I will make a quesadilla. Usually, this means shredding some cheese on a tortilla with a little salsa, cooking it on the stove, and done. I found this recipe in an old Taste of Home magazine at the same time that I had the last zucchini from my sister’s garden sitting on my counter and decided to make this more delicious, more nutritious version of a quesadilla. As a bonus, the filling can stay in the fridge and and now a quick lunchtime quesadilla is even quicker and better than before.

Corn, Black Bean, and Zucchini Quesadillas
makes 10

2 cups shredded Monterey Jack or Pepper Jack cheese
1 can (15 oz) black beans, rinsed and drained
1 cup fresh or frozen corn, thawed
1 cup shredded zucchini
1/4 cup minced fresh cilantro
1 jalapeño pepper, seeded and finely chopped (if you like the heat, but not the seeds, use the blade of your knife to scrape them off and keep the pale membrane that was around them)
salt and pepper, to taste
1 tsp chili powder
1 Tbsp olive oil
10 tortillas (8 inch)
optional toppings, such as salsa or guacamole

1.) In a large bowl, combine the first nine ingredients.
2.) Spread 1/2 cup of the cheese mixture over a tortilla and fold in half.
3.) Lightly brush the oil over the outside of the tortilla and cook for a few minutes on each side, or until cheese is melted and outside is crispy.
4.) Cut into wedges and repeat with remaining tortillas and filling.

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