Bean Quesadillas I put the tortilla in the heated pan, carefully spread on the filling, sprinkled with cheese, then flipped. Not a bad start, but I think it would be pretty plain without the refried beans.

Ingredients of Bean Quesadillas

1 tablespoon vegetable oil

1 onion, finely diced

2 cloves garlic, minced

1 (15 ounce) can black beans, rinsed and drained

1 green bell pepper, chopped

2 tomatoes, chopped

1/2 (10 ounce) package frozen corn

12 (12 inch) flour tortillas

1 cup shredded Cheddar cheese

1/4 cup vegetable oil.

Preparation of Bean Quesadillas

Heat 1 tablespoon oil in a skillet over medium heat, and saute the onion and garlic until soft. Mix in beans, bell pepper, tomatoes, and corn; cook until heated through.

Spread 6 tortillas with equal amounts of the bean and vegetable mixture. 

Sprinkle with equal amounts of the Cheddar cheese, and top with the remaining tortillas to form quesadillas.

Heat 1/4 cup oil in a large skillet over medium-high heat. 

Place quesadillas in the skillet and cook, turning once, until cheese is melted and both sides are lightly browned.

Bean Quesadillas