Confetti Corn Quesadillas

Name: Confetti Corn Quesadillas
Ingredients: 2 cups shredded Monterey Jack cheese; 1 can (15 ounces) black beans, rinsed and drained; 1 cup fresh or frozen corn, thawed; 1 cup shredded zucchini; 1/4 cup minced fresh cilantro; 1 jalapeno pepper, seeded and finely chopped; 1/2 teaspoon salt; 1/4 teaspoon pepper; 1 teaspoon chili powder; 1 tablespoon canola oil; 10 flour or whole wheat tortillas (8 inches); Sour cream, salsa and guacamole, optional

12 ingredients

3 steps

Ingredients

2 cups shredded Monterey Jack cheese
1 can (15 ounces) black beans, rinsed and drained
1 cup fresh or frozen corn, thawed
1 cup shredded zucchini
1/4 cup minced fresh cilantro
1 jalapeno pepper, seeded and finely chopped
1/2 teaspoon salt
1/4 teaspoon pepper
1 teaspoon chili powder
1 tablespoon canola oil
10 flour or whole wheat tortillas (8 inches)
Sour cream, salsa and guacamole, optional

Directions

1

In a large bowl, combine the first nine ingredients.
2

Lightly brush oil over one side of each tortilla. Place two tortillas, oil side down, on a griddle. Spread 1/2 cup cheese mixture over half of each tortilla; fold over. Cook over low heat for 3-4 minutes on each side or until cheese is melted.
3

Cut into wedges. Repeat. If desired, cut a small hole in a corner of a food-safe plastic bag. Fill bag with sour cream. Pipe spiderweb pattern over quesadillas. Serve with salsa and guacamole if desired.