Heat oven to 450°F. Spread 1 tablespoon of the oil in bottom of 12-inch nonstick skillet. Heat over medium heat. Add zucchini, onion, garlic, jalapeno and cumin. Cook 5 minutes or until tender, stirring occasionally. Move vegetables to one side of skillet. Add both cans of beans to other side of skillet. With fork, mash about half of the beans. Stir in tomatoes and cilantro. Cook mixture 1 to 2 minutes or until thoroughly heated.
Spoon about 1/3 cup of the mixture on half of each tortilla. Top each with about 1 1/2 tablespoons cheese. Fold over and press firmly. Brush tops with oil. Place on 2 cookie sheets, oiled side down. Brush tops with remaining oil. Bake 4 minutes. Turn quesadillas over and rotate pans for even browning. Bake 2 to 4 minutes longer or until golden brown and filling is hot. Cut in wedges to serve.
Serving Suggestion: Serve quesadillas with sour cream and salsa.
Tip: If you prefer, you can omit 1 tablespoon of the oil and spray both sides of the quesadillas with cooking spray before baking.
If you prefer, you can brown the quesadillas in batches in a large nonstick skillet.
Serving Size: about 4oz each
Nutritional Information Per Serving:
Calories 190, Total Fat 7g (Saturated Fat 2.5g, Trans Fat 0g), Cholesterol 10mg, Sodium 430mg, Carb 25g, Fiber 4g, Total Sugar 3g, Protein 7g, Vitamin D 10%, Calcium 10%, Iron 15%
Please keep in mind that nutritional information is a rough estimate and can vary greatly based on products used.