Kelly’s Black Bean and Zucchini Tortillas recipe

Black Bean and Zucchini Tortillas My kids love these! They are easy and may be the best quesadilla you've ever tasted. 2 pounds zucchini, grated or finely diced 30 oz. cooked or canned black beans, drained 16 oz. Monterey Jack cheese, grated 2 green onions, chopped Olive oil Salt 8 eight-inch tortillas (you can also add 1 minced jalapeño, if desired) Toss zucchini with salt in a colander, and squeeze out excess water. In a large bowl, combine zucchini with beans, cheese, green onions, and jalapeño. Brush one side of each tortilla with oil. Place 4 tortillas oil-side down and spread each with ¼ of the zucchini-bean mixture. Top each one with an oil-side-up tortilla. Place quesadillas on a baking sheet and broil about 1-2 minutes per side, until golden. (Serves 4) Note: You can serve with sour cream and salsa on the side, if desired. Add Spanish rice for a hearty meal, although the quesadillas themselves are very filling.