Black Bean Quesadillas

• 2 teaspoons vegetable oil
• 1 onion, chopped
• 1 sweet green pepper, diced
• 1 tablespoon chili powder
• 12 teaspoon ground cumin
• 14 teaspoon salt
• 18 teaspoon pepper
• 1 (19 ounce) can black beans, drained and rinsed
• 1 cup salsa
• 12 cup corn kernel
• 4 large flour tortillas
• 2 cups cheddar cheese, shredded
• 12 cup light sour cream
• 14 cup pickled jalapeno pepper, diced (optional)

1. In a large nonstick skillet, heat oil over medium heat; cook onion, green pepper, chili powder, cumin, salt and pepper until softened, about 8 minutes.
2. Add black beans, salsa and corn; cook, stirring often, until heated through, about 5 minutes.
3. Evenly spoon bean mixture over half of each tortilla; sprinkle with cheese.
4. Fold uncovered half over top and press lightly.
5. Place on large rimmed baking sheet; bake in 425F oven, turning once, for 10 minutes.
6. Serve with sour cream, and jalapeno peppers (if using).

vegetable oil, onion, sweet green pepper, chili powder, ground cumin, salt, pepper, black beans, salsa, corn kernel, flour tortillas, cheddar cheese, light sour cream, jalapeno pepper

Taken from www.food.com/recipe/black-bean-quesadillas-314042 (may not work)