Fiesta Quesadillas with Black Beans

This recipe serves:  4

1/2 cup chopped tomatoes
3 tablespoons chopped red onion
1 teaspoon minced jalapeño chili pepper, or to taste
3 tablespoons diced red or green peppers
1 teaspoon chopped fresh cilantro leaves
1 tablespoon fresh lime juice
salt to taste
freshly ground black pepper
hot sauce (optional), to taste
4 large whole wheat flour tortillas
1 cup low-fat Monterey jack cheese
1 15-ounce can black beans, drained and rinsed
2 tablespoons chopped fresh cilantro leaves
3/4 cup chopped red onion
3/4 cup chopped tomatoes
For the salsa:
1. In a mixing bowl, combine all of the ingredients. (This can be made up to 2 days in advance and stored in the refrigerator.)

For the quesadillas:
1. Preheat the oven to 200°F.

2. Lay the tortillas out on a work surface and arrange the cheese, beans, cilantro, red onion and tomatoes on half of each tortilla. Fold the tortilla in half to cover the filling.

3. Heat a large non-stick skillet over medium heat. Carefully cook one quesadilla at a time in the skillet until lightly browned on both sides. Transfer the browned quesadillas to a baking sheet and keep warm in the oven while cooking the rest.

4. Slice each quesadilla into 4 wedges and serve with salsa and sour cream.

Serving Size: 1 quesadilla

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