This is one I got from my week 3 ww meeting. I haven't tried it yet, but I think it looks good and I plan to soon. It uses black beans instead of refried--I don't know if you want completely beanless or not, but here it is if you can use it.
1 cup Salsa(roasted bell pepper flavor)--I couldn't find this flavor in my groc. store, so I have bought regular flavor to try it with
1 cup drained canned black beans, rinsed
1 zucchini, shredded
8 (6 inch) fat-free flour tortillas
3/4 cup shredded Monterey Jack cheese(use jalapeno-style for an extra kick)
1. In medium bowl, combine salsa, beans, and zucchini. Spread 1/4 of the mixture over each of 4 tortillas. Top each portion with 3 tablespoons of cheese; cover each with another tortilla.
2. Heat an 8-or 10 inch nonstick skillet over medium heat. One at a time, carefully cook each quesadilla, turning once, until cheese is melted, about 1 minute on each side. Cut each quesadilla into quarters; serve immediately.
makes 4 servings; 5 points per serving
266 calories, 9.2 g fat, 7.4g fiber.