Black Bean Quesadillas

Since I'm back to being a Stay At Home Mom again and finally feeling better after my surgery and round #2 of bronchitis - I figured I should probably start making some decent meals again.   So, I tried a new recipe and it was so good I wanted to share it with you guys - it was even a hit with the kids.  

Ingredients

• 2 tsp (10 mL) vegetable oil
• 1 chopped onion
• 1 diced sweet green pepper
• 1 tbsp (15 mL) chili powder
• 1/2 tsp (2 mL) ground cumin
• 1/4 tsp (1 mL) salt
• 1/4 tsp (1 mL) pepper
• 1 can (19oz) black beans, drained and rinsed
• 1 cup (250 mL) salsa
• 1/2 cup (125 mL) corn kernels
• 4 large flour tortillas
• 2 cups (500 mL) shredded Cheddar cheese
• 1/2 cup (125 mL) sour cream, light
• 1/4 cup (60 mL) diced fresh jalapeño peppers or pickled jalapeño peppers, optional

Preparation

In large nonstick skillet, heat oil over medium heat; cook onion, green pepper, chili powder, cumin, salt and pepper until softened, about 8 minutes. Add black beans, salsa and corn; cook, stirring often, until heated through, about 5 minutes. (Make-ahead: Let cool for 30 minutes; refrigerate until chilled. Cover and refrigerate for up to 1 day.)
Evenly spoon bean mixture over half of each tortilla; sprinkle with cheese. Fold uncovered half over top and press lightly. Place on large rimmed baking sheet; bake in 425°F (220°C) oven, turning once, until golden, 10 to 15 minutes. Serve with sour cream, and jalape?eppers (if using).

I got the recipe from Canadian Living. Com