Bean and Salsa Quesadillas

• 1 1/2 cups cooked pinto or black beans, or 1 15-oz. can beans, rinsed and drained
• 1/2 cup prepared salsa
• 3 oz. reduced-fat cream cheese (6 Tbs.)
• 1/4 cup jarred roasted red peppers, rinsed, drained, and chopped
• 2 green onions, chopped ( 1/4 cup)
• 2 Tbs. chopped cilantro
• 4 8-inch whole-wheat or multi-grain tortillas

1. Blend beans, salsa, cream cheese, roasted peppers, green onions, and cilantro in blender or food processor until mostly smooth.
2. Spread 1/2 cup filling on one half of each tortilla, leaving 1/2-inch border around edges.
3. Fold over tortillas to enclose filling.
4. (If a tortillas edges dont stick together, brush some oil along bottom inside edge.)
5. Coat large skillet with cooking spray, and heat over medium heat.
6. Cook quesadillas in skillet 2 to 3 minutes, turning once.

pinto, salsa, cream cheese, red peppers, green onions, cilantro, tortillas

Taken from www.vegetariantimes.com/recipe/bean-and-salsa-quesadillas/ (may not work)