Instructions: Grate zucchini into large shreds. Slice onion into thin strips. Heat olive oil in medium skillet, and slowly saute onion and garlic over medium heat until translucent (about 8 minutes). Add zucchini and cook about 3 minutes, stirring to mix with onion and garlic. Season with salt. Cool slightly.

Spread 2 to 3 tablespoons of zucchini filling over half of each tortilla, sprinkle with grated cheese, and fold in half. Place 2 or 3 folded tortillas in a large skillet over medium heat, and heat just until cheese starts to melt.

Repeat with remaining tortillas. Serve at once with black bean salsa.

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