I Tbls 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
1/2 package frozen corn (5 ounces)
12 flour tortillas (she suggest whole wheat, but this is one thing I really prefer with white flour...)
1 C Cheddar Cheese
In a large skillet, add half the oil and saute the onion and garlic until soft. Mix in beans, bell pepper, tomatoes and corn. Cook until heated through.
***Kristy's version (faster). I then just warmed the tortillas and used the mix as burrito filling, including the cheese. My husband also added sour cream and avocados to his and that was really good. Also I didn't have the red pepper on hand, so just made it without and it was still great. Back to the original version:
Place a tortilla on a plate or flat surface. Sprinkle some Cheddar cheese over the tortilla. Spoon some of the bean and veggie mixture over the cheese. Top with another tortilla. Repeat until all 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 brown.
***UPDATE: We used the leftovers a few days later to bulk up some chicken tacos we made. My hubby liked it better that way. I loved it the first time as it was, but this is another option for you.