Ingredients

1 tablespoon olive oil
1 onion, finely chopped
2 cloves garlic, pressed
1 15-ounce can black beans, rinsed and drained
1 red bell pepper, chopped
2 tomatoes, chopped
1/2 package frozen corn (5 ounces)
12 whole wheat tortillas
1 cup low-fat cheddar cheese, shredded

Directions

In large skillet, add half the oil and saute the onion and garlic until soft. Mix in beans, bell pepper, tomatoes, and corn. Cook until heated through.

Place a tortilla on flat surface, sprinkle some cheddar cheese over the tortilla. Spoon some of the bean and vegetable mixture over the cheese. Top with another tortilla. Repeat until all of the tortillas are used.

Heat remaining oil in large skillet over medium high heat. Place quesadillas in the skillet and heat and flip until both sides are browned.

Serve with spinach salad and sliced melon.