Confetti Corn Quesadillas

1 c. fresh corn kernels (or a can)

1 c. grated zucchini, squeezed dry

1/4 c. chopped cilantro

1 jalapeno pepper, optional

1 1/2 c. drained and rinshed canned black beans (15 oz. can)

1/2 tsp. salt

1/4 tsp. ground pepper

1 tsp. chili powder

2 c. shredded monterey jack

8 lg. flour tortillas

2 tbsp. vegetable oil

1- In large bowl gently toss corn, zucchini, cilantro, jalapeno, beans, s&p, and chili powder.  Stir in cheese.

2-Heat oven to 200.  Put about 1/3 c. of filling on half of each tortilla spreading to edges then folding the other half over it.

3-In lg. nonstick frying pan, heat 1/2 bbsp. oil over med heat and add 2 of the quesadillas and cook each for 2 min. per side, until the cheese melts.  Transfer to baking sheet and keep them warm in theoven while preparing the others!  Serves 4-6!  Serve w/ salsa, sour cream, guac!