Black Bean & Veggie Quesadillas

• 3/4 cups Coarsley Shredded Carrots
• 3/4 cups Coarsely Shredded Zucchini
• 2 teaspoons Olive Oil
• 1/2 teaspoons Chili Powder
• 4 whole 8 Inch Flour Tortillas
• 1- 1/2 cup Refried Black Beans
• 1 cup Salsa
• 2 cups Shredded Monterey Jack Cheese

1. In a large non stick skillet, stir fry carrots and zucchini in oil over medium high heat for 3 to 4 minutes or until crisp tender.
2. Stir in chili powder.
3. Transfer into a bowl.
4. Place 1 tortilla in skillet.
5. Spread 1/4 of refried beans over half of tortilla; spoon 1/4 vegetables and 1 tablespoon of salsa on top, sprinkle with 1/4 cheese.
6. Cook 15 seconds over medium high heat.
7. Fold tortilla over, pressing gently with wide spatula.
8. Cook 2 minutes; turn over.
9. Cook 2 minutes longer or until cheese melts and tortilla is crisp and browned.
10. Repeat with remaining tortillas.
11. Cut quesadillas into wedges and serve hot with remaining salsa.

coarsley, zucchini, olive oil, chili powder, flour tortillas, black beans, salsa, shredded monterey jack cheese

Taken from tastykitchen.com/recipes/appetizers-and-snacks/black-bean-veggie-quesadillas/ (may not work)