BLACK BEAN & VEGGIE QUESADILLAS
4 Servings
3/4 cup coarsely shredded carrot
3/4 cup coarsely shredded zucchini
2 tsp. olive oil
1/2 tsp. chili powder
3 8 inch, flour tortillas
1-1/2 cups refried beans
1 cup salsa
1 8oz. (2 cups) package Crystal Farms¨ shredded Monterey
Jack Cheese
In large nonstick skillet, cook and stir carrot and zucchini in olive oil over medium-high heat for 3 to 4 minutes or until crisp-tender. Stir in chili powder. Transfer to bowl.
Place one tortilla in skillet. Spread 1/4 of refried beans over half of tortilla; spoon 1/4 vegetable mixture and 1 tablespoon salsa on top, sprinkle with 1/4 of cheese.
Cook 15 seconds over medium-high heat. Fold tortilla over, pressing gently with wide spatula. Cook 2 minutes; turn over. Cook 2 to 3 minutes longer or until cheese is melted and tortilla is crisp and browned. Repeat with remaining tortillas and filling. Cut quesadillas into wedges and serve hot with remaining salsa.