1 c. salsa
1 c. drained canned black beans, rinsed
1 zucchini, shredded
8 (6-inch) fat-free flour tortillas
3/4 c. shredded Monterey Jack cheese (use jalapeno-style for an extra kick)

In medium bowl, combine salsa, beans and zucchini. Spread 1/4 of the mixture over each of 4 tortillas. Top each with another tortilla.

Heat an 8 or 10-inch nonstick skillet over medium heat. One at a time, carefully cook each quesadilla, turning once until cheese is melted, about 1 minute on each side. Cut each quesadilla into quarters; serve immediately.

Nutrition Information: 266 calories, 9.2 g. fat, 7.4 g. fiber.