Confetti Corn Quesadillas

Recipe courtesy of alicianrj


INGREDIENTS:
         1 cup corn kernels
         1 cup grated zucchini, squeezed dry
         1/4 cup chopped cilantro
         1 jalapeno pepper, seeds and ribs removed, chopped (optional)
         1 1/2 cups drained and rinsed canned black beans (one 15-ounce can)
         1/2 teaspoon salt
         1/4 teaspoon freshly ground pepper
         1 teaspoon chili powder
         2 cups shredded Monterey Jack
         8 large (burrito-size) flour tortillas
         2 tablespoons vegetable oil

1. In a large bowl, gently toss together the corn, zucchini, cilantro, jalapeño, beans, salt, pepper, and chili powder. Stir in the cheese.

2. Heat the oven to 200°. Set the tortillas on a work surface. Put about 1/3 cup or more of the filling on half of each tortilla, spreading it to the edge and then folding the other half over it.

3. In a large nonstick frying pan, heat 1/2 tablespoon of the oil over medium heat. Add 2 of the quesadillas to the pan and cook them for about 2 minutes per side,
until the cheese melts. Transfer them to a baking sheet and keep them warm in the oven while you cook the remaining quesadillas, adding a bit more oil to the pan for each batch. Cut the quesadillas into wedges. Serves 4 to 6.