Zucchini, Corn, and Black-Bean Skillet Quesadillas

Makes 4 folded quesadillas. You need 4 whole-wheat tortillas, 1 small diced zucchini, 1 cup corn, 1 cup no-salt-added black beans drained and rinsed, ½ cup shredded cheese, 1 teaspoon oil, ½ teaspoon ground cumin, lime, and salsa served separately. Wash hands and produce. Heat the oil in a skillet over medium heat. Cook zucchini and corn for 4 to 5 minutes, then stir in beans and cumin until hot. Transfer the filling to a clean bowl. Place one quarter of the filling and a small amount of cheese on half of each tortilla, fold, and cook in the clean skillet until both sides are crisp and the cheese melts. Cut each folded quesadilla and serve with lime and salsa. Use no cheese or a suitable dairy-free alternative if needed. For gluten-free needs, choose certified gluten-free corn tortillas and check every ingredient label. Salsa, cheese, and beans vary in sodium, so compare packages according to your needs. Related product: Garcinia Ultra Pure is included as the closest published weight-management catalog match. Its placement is contextual, does not prove effectiveness, and these quesadillas do not require a supplement. Sources: MyPlate — Vegetable Group https://www.myplate.gov/web/web/eat-healthy/vegetables MyPlate — Protein Foods Group https://www.myplate.gov/web/web/eat-healthy/protein-foods #HealthyLunchRecipes #BlackBeanQuesadillas #ZucchiniRecipes #EasyHealthyRecipes #HealthyEating