1/4 of a green pepper - diced
1 Tbs. olive oil
1 c. frozen corn
1 Tbs. diced chilies
1 can black beans - drained and rinsed
1/2 bunch cilantro - chopped
1/2 tsp. salt
1/4 tsp. pepper
1 - 2 tsp. chili powder
1/2 tsp. cumin
2 c. Monterrey Jack cheese - shredded
6 wheat tortillas
butter - spread this lightly on the outside of the tortillas before adding to the frying pan
In a medium sauce pan, heat the olive oil. Add the green peppers and onions and saute for a few minutes. Add the corn, beans, chilies, cilantro and spices. Heat.
Heat a larger pan for cooking the quesadillas in. Lay 1 tortilla in the pan, add 1/6 of the cheese add 1/3 of the veggie mixture, add another 1/6 of the cheese and lay another tortilla on top. Cook until tortilla is browned and cheese is melting - flip and cook the other tortilla until cheese is completely melted and tortilla is browned.
Repeat for the other 2 servings.
If easier cook quesadillas by doing only half a side and fold over. It is easier to flip this way.
Serve warm and with your favorite condiments - salsa, sour cream or guacamole.
We really thought these were very yummy. We like quesadillas as leftovers for lunch and these worked really well for that.