Black Bean Quesadillas

This is a Canadian Living recipe and has been a favourite at our house. Serve these quesadillas with a green salad and you have a meatless but very tasty meal. The recipe indicates 4 servings (4 whole quesadillas) but I find that with a salad, 1/2 of a quesadilla fills me up. I have never used the jalapenos, as I don't like foods that are too spicy. Enjoy!

• Ready In: 30 mins
• Serves: 4
• Yields: 4 quesadillas

Ingredients

• 2  teaspoons  vegetable oil
• 1  onion, chopped
• 1  sweet green pepper, diced
• 1  tablespoon chili powder
• 1⁄2 teaspoon ground cumin
• 1⁄4 teaspoon salt
• 1⁄8 teaspoon pepper
• 1 (19 ounce) can black beans, drained and rinsed
• 1  cup salsa
• 1⁄2 cup corn kernel
• 4  large flour tortillas
• 2  cups cheddar cheese, shredded
• 1⁄2 cup light sour cream
• 1⁄4 cup  pickled jalapeno pepper, diced (optional)

Directions

1. In a large nonstick skillet, heat oil over medium heat; cook onion, green pepper, chili powder, cumin, salt and pepper until softened, about 8 minutes. Add black beans, salsa and corn; cook, stirring often, until heated through, about 5 minutes.
2. Evenly spoon bean mixture over half of each tortilla; sprinkle with cheese. Fold uncovered half over top and press lightly. Place on large rimmed baking sheet; bake in 425F oven, turning once, for 10 minutes. Serve with sour cream, and jalapeno peppers (if using).