Ingredients

• vegetable oil cooking spray
• 1 zucchini (medium, cut lengthwise in half, and sliced)
• 1 cup onion, sliced
• 1 teaspoon garlic, minced
• 1 jalapeno chile, minced
• 1 teaspoon ground cumin
• 15 ounces black beans (or 1 1/2 c cooked dry-packaged black beans, rinsed and drained)
• 15 ounces pinto beans (or 1 1/2 c cooked dry-packaged pinto beans, rinsed and drained)
• 1 cup tomatoes, chopped
• 1/2 cup cilantro, finely chopped
• salt
• pepper
• 12 tortillas (6 inch)
• 1 c Mexican blend cheese
• sour cream (as garnish)

Instructions

1. Spray large skillet with cooking spray and heat over medium heat until hot.

2. Saute zucchini, onion, garlic, jalapeno chili, and cumin until crisp-tender--about 5 minutes.

3. Add beans to side of skillet and coarsely mash about half the beans.

4. Mix beans, tomato, and cilantro into onion mixture and cook 1 to 2 minutes.

5. Spoon 1/3 cup mixture on one side of each tortilla and sprinkle with 1 1/2 tablespoons cheese.

6. Fold tortillas in half and spray both sides with cooking spray.

7. bake on cookie sheet at 450 until browned and crisp, 5 to 7 minutes, or cook in large skillet over medium heat until browned, 2 to 3 minutes on each side.

8. Garnish quesadillas with salsa and sour cream.