1 cup corn
1 cup shredded zucchini (squeeze dry)
1/4 chopped cilantro
1 can black beans
1/2 tsp salt
1/4 tsp pepper
1 tsp chili powder
2 cups Monterrey jack
8 large tortilla shells
Combine filling and seasoning. Put 1/4 on 4 tortillas cover with another tortilla. Cook over medium heat.
Charlotte Bjarnason
