Black Bean & Vegetable Quesadillas with Avocado-Tomato Salsa

1. 1

   Heat dressing in large nonstick skillet on medium heat.

2. 2

   Add zucchini and 1-1/2 cups tomatoes; cook 3 min.

3. 3

   or until zucchini is crisp-tender, stirring frequently.

4. 4

   Add seasonings; cook and stir 1 min.

5. 5

   Stir in beans; simmer on medium-low heat 5 min.

6. 6

   or until heated through, stirring occasionally.

7. 7

   (Add up to 1/4 cup water if needed to prevent mixture from drying out.)

8. 8

   Stir in half the cilantro.

9. 9

   Sprinkle half the cheese evenly onto tortillas; top with bean mixture and remaining cheese.

10. 10

    Fold tortillas in half.

11. 11

    Wipe skillet clean with paper towels.

12. 12

    Add 2 quesadillas to skillet; cook on medium-high heat 2 min.

13. 13

    on each side or until quesadillas are golden brown on both sides and cheese is melted.

14. 14

    Repeat with remaining quesadillas.

15. 15

    Combine avocados, lime juice, remaining tomatoes and cilantro.

16. 16

    Cut quesadillas into wedges; serve topped with avocado mixture.

* Per serving · 4 servings · Values may vary.

No additional tips available.