1 cup salsa
1 cup drained, canned black beans, rinsed
1 zucchini, shredded
8 (6-inch) fat-free tortillas
3/4 cup Monterey jack cheese, shredded
In medium bowl, combine salsa, beans and zucchini. Spread 1/4 of mixture over each of 4 tortillas. Top each with 3 tablespoons of cheese; cover each with another tortilla.
Heat skillet over medium heat. One at a time, cook each quesadilla, turning once until cheese is melted. About one minute on each side.
Cut each quesadilla into quarters, serve immediately.
4 servings; 5 POINTS per serving.
I mix the beans, salsa and zucchini together and take one quarter out for my own quesadilla, refrigerating the rest to have another day.
I serve these with light sour cream and avocado. mmmmmm
Try these - you won't be sorry!