Cassie's Vegetarian Black Bean & Corn Quesadilla

4 flour tortillas, low-carb variety
1/2 cup black beans
1/2 cup sweet corn (fresh, frozen, or canned)
1 jalepeno pepper, diced
1/2 cup bell pepper strips
1/2 cup onion, chopped
juice of 1 lime
1 tsp chili powder
1 clove garlic, chopped
1/2 cup shredded cheese, any variety
1 tsp olive oil

In a medium skillet, add olive oil and lightly saute beans, corn, onions, garlic, peppers, and onion (5-10 minutes). When veggies are fully cooked, add lime juice and chili powder, and stir gently. Divide the veggie mixture in half and place each half onto two tortillas. Sprinkle half the cheese onto each, then top each one with the remaining tortillas. Gently place each quesadilla, one at a time, into the hot skillet and brown on each side. Be careful when flipping! Remove from heat, let stand for 1-2 minutes, then cut into wedges using a pizza cutter. Serve hot with shredded lettuce, diced tomatoes, guacamole, salsa and/or sour cream. Makes two large quesadillas.

Number of Servings: 2

Recipe submitted by SparkPeople user CASSIE753.