Garden Quesadillas

Makes 6 servings

8-oz. pkg. sliced mushrooms

1 zucchini, sliced

1/2 c. green onions, sliced

14-oz. can corn, drained

1 tomato, chopped

1/2 t. dried cilantro

1/4 t. pepper

6 8-inch flour tortillas

1 c. shredded Mexican-blend cheese

Garnish: salsa, sour cream

In a skillet sprayed with non-stick vegetable spray, sauté mushrooms, zucchini and green onions over medium heat until tender. Stir in corn, tomato, cilantro and pepper; heat through. Spoon mixture onto half of each tortilla; sprinkle with cheese and fold over. Lightly spray tops of tortillas with non-stick vegetable spray; arrange on an ungreased baking sheet. Bake at 400 degrees for 10 to 12 minutes, until golden. Cut into wedges; garnish with salsa and sour cream.

To crisp tortillas for filling, place a few teaspoons of oil in a skillet and fry tortillas, one at a time, for a few seconds until crisp. So simple!