Baja Quesadillas - cooking recipe

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)

Preparation

Spray large skillet with cooking spray and heat over medium heat until hot.
Saute zucchini, onion, garlic, jalapeno chili, and cumin until crisp-tender--about 5 minutes.
Add beans to side of skillet and coarsely mash about half the beans.
Mix beans, tomato, and cilantro into onion mixture and cook 1 to 2 minutes.
Spoon 1/3 cup mixture on one side of each tortilla and sprinkle with 1 1/2 tablespoons cheese.
Fold tortillas in half and spray both sides with cooking spray.
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.
Garnish quesadillas with salsa and sour cream.