Lunch: Zucchini, Corn, Black-Bean, and Jack-Cheese Quesadillas

The grated zucchini and defrosted frozen corn that fill these tasty quesadillas contain a lot of moisture. Drain them on paper towels for a few minutes before using; otherwise, you'll end up with soggy tortillas. Serve the quesadillas with spicy salsa.

Ingredients

1 small zucchini
1 c. defrosted frozen corn
1 small red onion
2 jalapeño peppers
1.67 c. drained and rinsed canned black beans (one 15-ounce can)
1/2 tsp. salt
1/4 tsp. fresh-ground black pepper
1 tsp. chili powder
3/4 lb. Monterey Jack
8 large (burrito-size) flour tortillas
2 tbsp. Cooking oil

Instructions

In a large bowl, combine the zucchini, corn, onion, jalapeños, beans, salt, pepper, and chili powder. Toss gently to distribute the seasonings and then stir in the cheese.
Heat the oven to 200 °F. Set the tortillas on a work surface. Put about 1/3 cup of the filling on one half of each tortilla. Spread the filling to the edge and then fold the tortilla over the filling.
In a large nonstick frying pan, heat 1/2 tablespoon of the oil over moderate heat. Add two of the quesadillas to the pan and cook, turning once, until the cheese melts, about 1 1/2minutes per side. Remove from the pan and keep warm on a baking sheet in the oven. Repeat in batches with the remaining oil and quesadillas. Cut the quesadillas in wedges and serve.
Wine Recommendation: Pull out the stops with a full-throttle red zinfandel from Napa or Amador county. These big, powerful, full-bodied wines are loaded with enough ripe blackberry fruit and exotic spice to match the quesadillas and salsa.