Shredded Zucchini Quesadillas
2 cups zucchini, grated
1/2 white onion, grated
2 garlic cloves, minced
1 tablespoon oil
4 scallions, thinly sliced
1/4 cup cilantro
1 can black beans, drained and rinsed
4 tablespoons pepper cheese, grated
Grate zucchini and onion on large holes in box grater; add garlic. Heat large skillet, add oil; saute zucchini until excess moisture is removed and it remains light green in color. Cool and add scallions, cilantro, and canned black beans. Using 2 skillets, place medium tortilla in large iron skillet. Fill 1/2 with 4 tablespoons filling, top with pepper cheese; fold in half, move to second pan. Continue this process until 4 are prepared. Heat until cheese melts. Serve with salsa and sour cream.