Black Bean and Veggie Quesadillas

Instructions

1. 1

   Rinse the dried black beans under cold water and soak them overnight or for at least 8 hours.

2. 2

   Drain and rinse the soaked black beans, then place them in a pot with 3 cups of water. Bring to a boil, then reduce heat and simmer for 45-60 minutes until tender. Drain and set aside.

3. 3

   While the beans are cooking, dice the onion and green bell pepper.

4. 4

   In a large skillet, heat 1 tablespoon of olive oil over medium heat.

5. 5

   Add the diced onion and green bell pepper, sautéing for 5 minutes until softened.

6. 6

   Add the canned corn, cooked black beans, chili powder, garlic powder, salt, and black pepper. Stir well and cook for another 5 minutes. Remove from heat.

7. 7

   Preheat a clean skillet over medium heat and brush lightly with remaining olive oil.

8. 8

   Place a tortilla in the skillet, sprinkle with 1/4 cup cheddar cheese, and spread a quarter of the black bean mixture over half of the tortilla.

9. 9

   Fold the tortilla over the filling to create a half-moon shape. Cook for 3-4 minutes on each side until the cheese melts and the tortilla is golden brown and crispy.

10. 10

    Repeat with the remaining tortillas and filling. Serve hot.