Bean and Cheese Quesadillas

Ingredients

• 1  tablespoon  olive oil
• 1    small onion, finely chopped
• 1/2    small green pepper, seeded and chopped
• 1  can (15 ounces)  black beans, drained and lightly mashed
• 1/2  cup  lower sodium salsa (such as Muir Glen)
• 1/2  teaspoon  chili powder
• 1  package (10 count)  fajita-size flour or whole-wheat tortillas
• 8  ounces  reduced-fat pepper Jack cheese, shredded
• 1/2  cup  cilantro leaves
•   Extra salsa for serving (optional)

Directions 1. Heat oil in a large nonstick skillet over medium-high heat. Add onion and green pepper and cook for 4 minutes, stirring occasionally. Stir in beans, salsa and chili powder. Cook for 3 minutes, stirring occasionally.
2. Spray a large nonstick skillet with cooking spray. Place over medium-high heat. Place one tortilla in the skillet and cook for 1 minute. Spread 1/3 cup of the bean mixture and 1/3 cup of the cheese evenly over the tortilla. Sprinkle some of the cilantro over the top. Place another tortilla on top and cook 1 minute. Press gently with a spatula and turn. Cook for 1 minute or until browned.
3. Place quesadilla on a baking sheet and keep warm in 200° oven. Repeat with the remaining ingredients to make four additional quesadillas. Allow skillet to cool slightly if it becomes too hot.
4. To serve, cut each quesadilla into quarters. Serve 3 quarters to each person (there will be 2 leftover wedges for nondieters to enjoy)