Black Bean Quesadillas Recipe
1 medium sweet yellow pepper, chopped
1 cup of finely chopped onion
2 garlic cloves, minced
1 teaspoon of canola oil
2 medium tomatoes, chopped
1 cup of frozen corn, thawed
1 15 ounce can of black beans, rinsed and drained
1/4 teaspoon of pepper
1/8 teaspoon of salt
10 6-inch flour tortillas
1 cup (4 ounces) of shredded reduced-fat cheddar cheese (or regular)
Preheat your oven to 400 degrees Fahrenheit.
Chop the yellow pepper, onion and garlic. Place it into a large non-stick skillet that has been lightly coated with cooking spray. Saute the vegetables for two minutes. Add the tomatoes and corn and cook for an additional two minutes. Add the black beans, salt and pepper to the mixture. Stir the vegetables and cook until they are tender. Drain the vegetables and set them aside.
Spray a baking sheet with cooking spray and place the tortillas onto the baking sheet. Lightly spritz the exposed side of the tortilla. Try to divide the vegetable mixture into ten even spoonfuls. Place a spoonful of the vegetables onto half of the tortilla followed by a sprinkling of cheese. Fold the tortilla over the filling. Continue filling the remaining tortillas.
Place the prepared quesadillas into the preheated oven and bake for about 6 minutes. Carefully flip the quesadillas and then bake them for an additional 4 to 7 minutes or until the cheese has begun to melt.