Black Bean Quesadillas

Here’s another great recipe from the Saving Dinner cookbook.

Black Bean Quesadillas                                                        Serves 6

 1 tbsp olive oil

1 onion, finely chopped

2 cloves garlic, pressed

1 15-ounce can black beans, rinsed and drained

1 red bell pepper, chopped

2 tomatoes, chopped

½ pkg frozen corn (5 ounces)

12 whole wheat tortillas

1 cup low fat Cheddar cheese, shredded

In a large skillet, add half the oil and sauté the onion and garlic until soft.  Mix in beans, bell pepper, tomatoes, and corn.  Cook until heated through.

Place a tortilla on a plate or flat surface, sprinkle some cheese over the tortilla.  Spoon some of the bean and vegetable mixture over the cheese.  Top with another tortilla.  Repeat until all of the tortillas are used.

Heat remaining oil in a large skillet over medium-high heat.  Place quesadillas in the skillet and heat and flip until both sides are browned.

From Saving Dinner  pg 213

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