7 black zucchini jack quesadillas Recipes

zucchini, grated and drained on paper towels (about 1 cup), defrosted frozen corn , drained on paper towels, red onion, chopped, jalapeno peppers , seeds and ribs removed, chopped, drained and rinsed canned black beans (1 15-oz can), salt, fresh-ground black pepper, chili powder, monterey jack, grated (about 1 quart), burrito -size) flour tortillas, cooking oil

chunky salsa, drained black beans, zucchini, shredded, cumin, chili powder, flour tortillas, shredded cheese (cheddar, monterrey jack, mexican blend)

olive oil, yellow onion, finely chopped, zucchini, cut into 1/4-inch dice, jalapeno pepper, stemmed, seeded, and minced, canned black beans, drained, chopped fresh oregano leaves, red wine vinegar, salt, ricotta cheese (drain if watery), flour tortillas, monterey jack cheese, coarsely grated, creme fraiche or 1/2 cup sour cream (optional) or 1/2 cup mexican crema (optional)

unsalted butter, diced red onion, jalapeno chiles, stemmed, seeded and finely diced 1 lb zucchini or other squash blossoms, roughly chopped, salt, freshly ground black pepper 1/2 cups grated manchego or monterey jack cheese, grated panela cheese, anejo , parmesan or romano cheese, flour tortillas , or large corn tortillas

shredded monterey jack cheese, black beans, rinsed and drained, fresh or frozen corn, thawed, shredded zucchini, minced fresh cilantro, jalapeno pepper, seeded and finely chopped, salt, pepper, chili powder, canola oil, flour or whole wheat tortillas (8 inches), sour cream , salsa and guacamole, optional