1 Tbs canola oil
1 Medium zucchini, diced small
1 small onion, finely diced
½ tsp cumin
½ tsp chili powder
½ tsp dried parley (optional)
½ cup mild salsa
1 15oz can of beans (white or lima)
1 ½ cups shredded, reduced fat cheddar cheese
6 8inch flour or corn tortillas
Preheat oven to 400 degrees Farenheit. Lightly oil a non-stick baking sheet and set aside. Heat oil in non stick pan. Add zucchini, onion, cumin and chili powder and cook until cheese is melted.
To assemble quesadillas, spread the filling on a tortilla and top with another. Place on baking sheet and sprinkle with the remaining cheese. Bake until the tortillas are crisp and the cheese is melted. Cut into quarters and serve warm.