1 15 oz. can black beans, drained and rinsed
1 zucchini, diced or shredded
2 scallions, diced
1 cup chunky salsa, medium or hot is best
1 cup shredded monterey jack cheese
4-8 large flour tortillas
sour cream and/or guacamole on the side

In a medium bowl, mix together the beans, zucchini, scallions and salsa. Spoon about 1/3 to 1/4 of the mixture on a tortilla, then sprinkle a handful of cheese over it and top with another tortilla. Place in a large skillet over medium heat until it begins to brown, then flip it over to heat the other side. Cut into fourths and serve with sour cream and guacamole. When I use the burrito size tortillas, I can make two fat ones, or three of them using a little less filling.

I like to make spanish rice with tomatoes as a side dish. These quesadillas are so EASY and so good! I got the recipe from a Weight Watchers recipe card.

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