- 1 15.5oz can black beans
- 1 TBSP olive oil
- 1 zucchini, quartered lengthwise and sliced into 1/4" pieces
- 1/2 tsp cumin
- 6 oz. pepper jack, shredded
- Tortillas (about 12 corn tortillas or 6 whole wheat tortillas)
Drain and rinse the black beans and set aside. In an 8" sauté pan over medium heat, warm the olive oil, add the zucchini and sauté for 4-5 minutes until the pieces become tender. Sprinkle the cumin over the zucchini and sauté for 1 more minute. Remove from the heat and add salt to taste.
Preheat a griddle to 350, or a medium sized sauté pan over medium-high heat. In a medium sized bowl, mix shredded cheese, black beans and cooled zucchini. Place a tortilla on the hot griddle or pan for 30 seconds, till it warms and can fold in half without breaking. Place approximately 2 TBSP of bean filling in each corn tortilla, or 1/4 C of bean filling in a wheat tortilla, fold the tortilla in half and let cook for 3 minutes, or until the cheese begins to melt and the tortilla is browned. Flip the tortilla over and cook for another 2-3 minutes, until the other side is browned. Cut into wedges and serve with salsa and/or guacamole.