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

Combine salsa, beans, and zucchini. Spread 1/4 of the mixture over each of 4 tortillas. top each portion with 3 tablespoons cheese; cover each with another tortilla. Heat a 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.