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Ingredients: 1 teaspoon vegetable oil 1 small onion 2 cans (15 ounces each) black beans 1 cup frozen yellow corn kernels 1/2 cup roasted red peppers 2 teaspoons bottled minced garlic 1/2 teaspoon ground cumin 8 large (10-inch) reduced fat flour tortillas 1 cup (4 ounces) already shredded, reduced-fat cheddar cheese Condiments of choice such as salsa, sour cream, guacamole, chopped tomato or shredded lettuce, if desired Directions: Preheat oven to 450-degrees. Heat oil over medium heat in a 12-inch non-stick skillet. Peel and coarsely chop onion, adding to skillet as you chop. While onion cooks, pour beans into colander. Pour corn on top of beans. Rinse beans and corn under cool tap water and set aside to drain. Chop enough roasted peppers to make 1/2-cup. Set aside. When onion is tender, add beans, corn and roasted peppers to skillet. Stir to mix. Stir in garlic and cumin. Continue to cook one minute to heat mixture. Remove skillet from heat. Spray two baking sheets with vegetable oil spray. Pour 1/2-cup bean mixture on one half of tortilla. Top the bean mixture with two tablespoons of the cheese. Fold tortilla in half over bean mixture. Press lightly with the hands so it adheres. Repeat with three more tortillas on the first baking sheet. Then repeat with the remaining tortillas on second baking sheet. Bake until tortillas are crisp and cheese melts, about five to seven minutes. Remove from oven. Using pizza cutter cut each quesadilla into three wedges. Serve accompanied by condiments of choice. Recipe makes six servings. Note: Roasted red peppers are available in jars in the supermarket canned vegetable section or imported food section. The pieces in the jar vary in size. Chop enough peppers to make 1/2-cup. |