Instructions: Prepare barbecue grill for direct cooking.

Cut zucchini lengthwise into 1/4-inch slices; lightly spray with cooking spray. Set aside.

Grill poblano and bell peppers, skin-side down, over hot coals until blackened. Place in paper bag and seal. Steam 5 minutes. Remove skin.

Grill zucchini and corn, covered, over medium coals,1 to 3 minutes on each side or until tender and lightly browned.

Cut zucchini and peppers into bite-sized pieces. Cut corn off cob. Combine zucchini, peppers, corn, lime juice, black pepper and jalapeno, if desired, in medium bowl.

Lightly spray one side of tortillas with cooking spray; grill about 30 seconds to 1 minute or until crisp and lightly browned. Spread 1 tablespoon pesto evenly over one side of each tortilla. Top with 1/4 of beans, 1/4 of vegetable mixture and 1/4 of cheese.

Grill, covered, over medium coals until warm (if fire is too hot, protect bottom of tortillas with foil). Top with tomato; serve immediately.

This recipe yields 4 servings.

Caution: Jalapeno peppers can sting and irritate the skin; wear rubber gloves when handling peppers and do not touch eyes. Wash hands after handling peppers.

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