YIELD 4 quesadillas, 4 to 6 servings
|3 tablespoons||olive oil|
|1||small red or green pepper, sliced|
|1/2 pound||medium shrimp, (26-30 count)|
|1 teaspoon||ground cumin|
|Salt and Pepper|
|8 (6‑inch)||flour tortillas|
|1 cup||Fresh Tomato Salsa|
|1 cup||Monterey Jack cheese, coarsely grated|
|Corn and Black Bean Salsa:|
|1/2 cup||corn kernels|
|1/2 cup||broccoli florets|
|1 can||black beans, drained and rinsed|
|1/4 cup||cilantro, chopped|
|1/4 cup||red onion, finely minced|
|1 small||jalapeno, seeds removed and finely minced|
|1/4 teaspoon||ground cumin|
Corn and Black Bean Salsa:
Editor's Note: Consult Treehugger's Best of Green Winner Monterey Bay Aquarium's Endangered Seafood Guide whenever making seafood choices.
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