INGREDIENTS
4 tsp
canola oil
1 tbsp
cilantro
1 cup
cremini mushrooms
1/2 cup
fresh corn kernels
1 tsp
garlic
3/4 cup
grape tomatoes
1/8 tsp
ground pepper
1 tbsp
jalapeno pepper
1 tsp
lemon juice
1/3 cup
white rice
1/4 cup
low fat sour cream
1 cup
onion
1 cup
quesadilla cheese
4 servings
rye meal
1/4 tsp
salt
4 8-inches
tortillas
2/3 cup
water
3/4 cup
zucchini