Veggie Quesadillas

• 1/2 zucchini, grated
• 2 handfuls onions
• 3/4 can reduced sodium black beans, drained and rinsed
• 1 handful baby portabella mushrooms, chopped
• six carb balance tortillas
• reduced fat shredded Mexican cheese, about 2-2 1/2 handfuls per quesadilla

Note: I made these in my sandwich maker, so cooking times will vary if you use a skillet or quesadilla maker.

Place the zucchini in paper towels and squeeze out the excess moisture. Combine the veggies in a small bowl.

Spread a small handful of cheese on a tortilla, spreading out evenly and making sure to leave a little space around the edge. Spoon three heaping spoonfuls of the veggie mixture over the first layer of cheese. Add another heaping handful of cheese over the veggies. Again, make sure everything is evenly spread with room around the outside. Put a second tortilla on top.

When the sandwich maker (or other heating unit) is heated, spray both sides with cooking spray. Add the quesadilla and cook about 5-6 minutes. Flip and cook another two minutes on the other side.

Repeat until all ingredients are used up.