INGREDIENTS

• 15 oz Black Beans, canned, no salt added
• 2 Zucchinis, medium, sliced or grated
• 4 cups Spinach, fresh
• 1 cup Corn, canned or fresh
• 3 tbsp Parsley or Cilantro, fresh, chopped
• 4 oz Cheddar Cheese, low fat
• 1 tbsp Canola Oil
• .5 tsp Cayenne Pepper, ground
• 2 tsp Water
• 6 Tortillas, whole wheat flour, 8-inch

DIRECTIONS

• In a colander, drain and rinse black beans.
• Rinse zucchini. Cut into thin slices or shred with a grater.
• Rinse and drain corn. Rinse and chop spinach. If using parsley or cilantro, rinse and chop.
• In a large skillet over medium-high heat, heat oil. Add zucchini and cayenne. Cook until zucchini is semi-soft, appox 5 min.
• Add corn and spinach to skillet. Cover and cook until tender, stirring every few minutes, approx 5 min. Remove from heat.
• Add black beans to skillet. Stir and smash beans lightly with a fork. Add 1-2 tsp water to make bean-and-veggie mixture. Transfer to medium bowl.
• Season with black pepper. Top with parsley or cilantro.
• Spread bean-and-veggie mixture and cheese evenly to each tortilla. Fold in half. Cook on each side. Approx 4 min.
• Cut each quesadilla into wedges. Serve while hot.