• 3/4 medium green zucchini, cut lengthwise in half, sliced
• 2/3 cup onions, sliced
• 3/4 tsp. garlic, crushed
• 3/4 small jalapeño pepper, minced
• 3/4 tsp. ground cumin
• 10 ounces canned black beans, drained and rinsed
• 10 ounces canned pinto beans, drained and rinsed
• 2/3 cup tomatoes, chopped
• 1/3 cup cilantro, finely chopped
• 1/8 tsp. salt
• 1/8 tsp. black pepper
• 8 6 inch flour tortillas
• 3 ounces Añejo Enchilado or Monterey Jack cheese, shredded
• 1/8 tsp. salsa, as garnish
• 1/8 tsp. sour cream, as garnish

Spray large skillet with cooking spray; heat over medium heat until hot. Sauté zucchini, onion, garlic, jalapeño chili, and cumin until crisp-tender, about 5 minutes.

Add beans to side of skillet; coarsely mash about half the beans. Mix beans, tomato and cilantro into onion mixture and cook 1-2 minutes. Spoon 1/3 cup mixture on one side of each tortilla and sprinkle with cheese, dividing equally. Fold tortillas in half and spray both sides with cooking spray. Bake on cookie sheet at 450°F until browned and crisp, 5-7 minutes, or cook in large skillet over medium heat until browned, 2-3 minutes on each side. Garnish quesadillas with salsa and sour cream.

Bean mixture can be prepared one day in advance; refrigerate, covered.   Courtesy: American Dry Bean Board

Per serving: calories 558, fat 15.1g, 24% calories from fat, cholesterol 22mg, protein 22.9g, carbohydrates 83.6g, fiber 12.7g, sugar 8.8g, sodium 747mg, diet points 10.4.

Dietary Exchanges: Milk: 0.0, Vegetable: 0.9, Fruit: 0.0, Bread: 5.2, Lean meat: 0.7, Fat: 1.5, Sugar: 0.0, Very lean meat protein: 0.0

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