Black Bean and Corn Quesadillas

*If using dried beans, rinse beans and soak them in water over night in the refrigerator. Drain off the water you used to soak the beans and add cold water back to them. Use a ratio of 1:3, so if you have 2 cups of beans, use 6 cups of water. Bring the beans to a boil and then reduce them down to a very slow simmer for 1-1 ½ hours. Now your beans are ready to use in any way you see fit. One 15-oz can of beans equals 1 ½ cups cooked beans.

PREPARATION

1. In a medium, microwave-safe bowl mix red peppers, corn, and black beans then season with cumin and pepper.
2. Microwave for 1 to 2 minutes or until warmed. Add the lime juice.
3. Lay one tortilla in a hot skillet with cooking spray. Add ½ cup filling and ¼ cup grated cheese and ¼ of the cilantro. Top with another tortilla and cook for 2 minutes, until the tortilla on bottom slightly browned. Flip and cook on the other side for 2 minutes or until slightly browned and the cheese has melted.
4. Repeat step 4 three times with the remainder of the ingredients.

SOURCE

vegweb.com

Recipe modified by CHOICES Nutrition Education Program