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Ingredients Jump to Instructions ↓

  1. 236 1/29 ml salsa

  2. 236 1/29 ml canned black bean , drained and rinsed

  3. 1 shredded zucchini

  4. 8 (48 inch) fat free tortillas

  5. 59.14 ml shredded monterey jack pepper cheese

Instructions Jump to Ingredients ↑

  1. Combine salsa, beans and zucchini .

  2. Spread 1/4 of mixture over 4 tortillas, top with 3 Tbsps cheese .

  3. Cover each with remaining tortillas.

  4. Heat large non-stick skillet over medium heat.

  5. Cook each quesadilla, turning once until cheese is melted (about 1 minute each side) 6 Cut into quarters, serve . ?

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