BAJA QUESADILLAS

1 medium zucchini, cut lengthwise in half, sliced
1 cup sliced onion
1 teaspoon minced garlic
1 small jalapeño chili, minced
1 teaspoon ground cumin
1 can (15 ounces) Black beans or 1 1/2 cups cooked dry-packaged Black beans, rinsed, drained
1 can (15 ounces) Pinto beans or 1 1/2 cups cooked dry-packaged Pinto beans, rinsed, drained
1 cup chopped tomato
1/2 cup finely chopped cilantro
Salt and pepper, to taste*
12 tortillas (6-inch)
3/4 to 1 cup (3 to 4 ounces) shredded four-cheese Mexican blend or reduced-fat four-cheese Mexican blend
Salsa, as garnish
Sour cream, as garnish

Preheat oven to 450 degrees F.

Spray large skillet with cooking spray; heat over medium heat until hot. Sauté zucchini, onion, garlic, jalapeño chili and cumin until crisp-tender, about 5 minutes.

Add beans to side of skillet; coarsely mash about half the beans. Mix beans, tomato and cilantro into onion mixture and cook 1 to 2 minutes.

Spoon 1/3 cup mixture on one side of each tortilla and sprinkle with 1 1/2 tablespoons cheese. Fold tortillas in half and spray both sides with cooking spray.

Bake on cookie sheet at 450 degrees F. until browned and crisp, 5 to 7 minutes, or cook in large skillet over medium heat until browned, 2 to 3 minutes on each side.

Garnish quesadillas with salsa and sour cream.

TO MAKE AHEAD:
Bean mixture can be prepared 1 day in advance; refrigerate, covered.

Makes 6 servings
Source: American Bean Board