INGREDIENTS
1 tablespoon olive oil
1 can black beans, drained
1 can corn, drained
1 red bell pepper, chopped
1/2 white onion, chopped
1 tablespoon olive oil
large soft flour tortillas
Mexican blend shredded cheese
1. In a large pan, heat olive oil using medium heat. Add beans, corn, red bell pepper and onion. Cover and stir occasionally.
2. In a large skillet, heat olive oil using medium heat, lay a tortilla on the skillet, sprinkle about 1/2 cup of cheese on to the tortilla and allow to melt. Add two heaping tablespoons of veges to one half of the tortilla, then fold the other half over. Remove from skillet and keep warm in an oven until ready to serve.
When ready to serve, cut quesadillas in half and serve with sour cream or crema, salsa, and guacamole.
