Veggie Quesadillas - cooking recipe

Ingredients

1 c. salsa
1 c. drained canned black beans, rinsed
1 zucchini, shredded
8 (6-inch) fat-free flour tortillas
3/4 c. shredded Monterey Jack cheese

Preparation

Combine salsa, beans, and zucchini.
Spread 1/4 of the mixture over each of 4 tortillas.
top each portion with 3 tablespoons cheese; cover each with another tortilla.
Heat a nonstick skillet over medium heat.
One at a time, carefully cook each quesadilla, turning once, until cheese is melted, about 1 minute on each side.
Cut each quesadilla into quarters; serve immediately.