A tried and true favorite

I won't say I'm the best cook but I do like to try new recipes,

especially healthier ones and I do like to cook more from

scratch than buy already made stuff.

I have made this several times now and the whole

family likes them plus there pretty good for you too!

This week the yellow peppers are on sale at Safeway for .99

so when they go on sale that's usually when I make them.

Its called Black Bean Quesadillas

from Light and Tasty Magazine.

These are great for those who like Mexican flavors

but can't handle too much heat! (Of course you can

make them hotter if that's what you like)

1 medium sweet yellow pepper, chopped

1 cup finely chopped onion

2 garlic cloves, minced

1 tsp. canola oil (I use Olive Oil most times)

2 medium Tomatoes, chopped

1 cup frozen corn, thawed (I have used canned before~just fine)

1 can (15 oz.) black beans, rinsed & drained

1/4 tsp. pepper

1/8 tsp. salt (sometime I add a few more seasonings~whatever you like)

10 flour tortillas (6 in)

1 cup shredded reduced-fat cheddar cheese (again whatever you prefer)

In a large nonstick skillet coated with cooking spray, saute the yellow pepper, onion, and garlic in oil for 2 min. Stir in the tomatoes and corn; cook 2 minutes longer. Add the black beans, pepper and salt. Cook until vegetables are tender; drain. (I've never had to drain anything.)

Spritz one side of each tortilla with nonstick cooking spray; place plain side up on baking sheets coated with cooking spray. Spoon bean mixture onto half of each tortilla; sprinkle with cheese. fold tortilla over filling.

Bake at 400 for 6 minutes. Carefully turn over; bake 4-7 minutes longer or until cheese is melted.

Here's the bean mixture once it is all together.
With the cheese on it ready to be folded.

and ready to go in the oven.

Of course I don't have a picture of when they came out!

Are you kidding me? My family eats them up too quickly!

You can call or ask for the nutrition facts if you want them.