Bean and Cheese Quesadillas

Bean and Cheese Quesadillas

From Family Circle magazine.

It is somewhat spicy, but the boys love it!

Makes about 6 servings; Prep 15 minutes
Cook 7 minutes for filling, about 3 minutes per quesadilla

1 Tbsp. Olive oil
1 small onion, finely chopped
1/2 small green pepper, seeded and chopped
15 oz. black beans, drained and lightly mashed
1/2 C. Salsa
1/2 tsp. chili powder
10 whole wheat tortillas
8 oz. Pepper Jack Cheese, shredded
1/2 C. cilantro leaves
Extra salsa for serving (optional)

1. Heat oil in a large nonstick skillet over medium-high heat. Add onion and green pepper and cook for 4 minutes, stirring occasionally. Stir in beans, salsa, and chili powder. Cook for 3 minutes, stirring occasionally.
2. Spray a large nonstick skillet with cooking spray. Place over medium-high heat. Place one tortilla in the skillet and cook for 1 minute. Spread 1/2 C. of the bean mixture and 1/3 C. of the cheese evenly over the tortilla. Sprinkle some of the cilantro over the top. Place another tortilla on top and cook 1 minute. Press gently with a spatula and turn. Cook for 1 minute or until browned.
3. Place quesadilla on a baking sheet and keep warm in 200° oven. Repeat with the remaining ingredients to make four additional quasadillas. Allow skillet to cool slightly if it becomes too hot.
4. To serve, cut each quesadilla into quarters. Serve 3 quarters to each person (there will be 2 leftover wedges for nondieters to enjoy).