Confetti Corn Quesadillas

• 2 cups shredded Monterey Jack cheese
• 1 can (15 ounces) black beans, rinsed and drained
• 1 cup fresh or frozen corn, thawed
• 1 cup shredded zucchini
• 1/4 cup minced fresh cilantro
• 1 jalapeno pepper, seeded and finely chopped
• 1/2 teaspoon salt
• 1/4 teaspoon pepper
• 1 teaspoon chili powder
• 1 tablespoon canola oil
• 10 flour or whole wheat tortillas (8 inches)
• Sour cream, salsa and guacamole, optional

1. In a large bowl, combine the first nine ingredients.
2. Lightly brush oil over one side of each tortilla. Place two tortillas, oil side down, on a griddle. Spread 1/2 cup cheese mixture over half of each tortilla; fold over. Cook over low heat for 3-4 minutes on each side or until cheese is melted.
3. Cut into wedges. Repeat. If desired, cut a small hole in a corner of a food-safe plastic bag. Fill bag with sour cream. Pipe spiderweb pattern over quesadillas. Serve with salsa and guacamole if desired.

shredded monterey, black beans, zucchini, fresh cilantro, pepper, salt, pepper, chili powder, canola oil, flour, sour cream

Taken from www.tasteofhome.com/recipes/confetti-corn-quesadillas/ (may not work)