Veggie Confetti Quesadillas

• 2 medium carrots
• 1 medium zucchini
• 1 large onion
• 2 medium tomatoes
• 1 garlic clove
• 1 (16 ounce) can corn, drained and rinse
• 1 (16 ounce) can black beans, drained and rinsed
• 1 bunch fresh cilantro, finely chopped
• 6 ounces low-fat cheddar cheese, grated
• 6 whole wheat tortillas
• 2 cups plain nonfat yogurt
• 2 tablespoons canola oil

1. Rinse all vegetables.
2. Do not peel.
3. Dice onion, carrots and zucchini.
4. Seed and dice tomatoes.
5. Mince garlic.
6. Heat canola oil in skillet over medium heat.
7. Saute carrots 3-4 minutes until semi-soft.
8. Add zucchini, onion, tomatoes, garlic, corn, black beans, optional spices, and 1/2 chopped cilantro, reserving other 1/2 chopped cilantro for later.
9. Cook an additional 3-4 minutes.
10. Transfer quesadilla mixture to a large bowl.
11. Return skillet to stove and spray lightly with canola oil.
12. Place tortilla in pan over medium heat.
13. Add cheese over entire tortilla, add mixture to 1/2 the tortilla.
14. Fold in half.
15. Cook each side evenly, about 1-2 minutes, or until golden brown.
16. Place aside and make remaining quesadillas.
17. Stir remaining cilantro into plain nonfat yogurt and use as a dip.
18. Serve with your favorite salsa.

carrots, zucchini, onion, tomatoes, garlic, corn, black beans, fresh cilantro, lowfat, whole wheat tortillas, nonfat yogurt, canola oil

Taken from www.food.com/recipe/veggie-confetti-quesadillas-330150 (may not work)