Quesadillas

2 cups Mexican blend reduced fat shredded cheese
1 cup canned black beans, rinsed and drained
3 Tbsp. chopped fresh cilantro
2 tsp. chopped bottled jalapeno peppers
4 (8 inch) or 2 (10 to 12 inch) fat free flour tortillas
½ cup chunky-style salsa
1/4 cup fat free or light sour cream (optional)

Reserve ½ cup cheese. Combine remaining cheese, beans, cilantro and peppers in a bowl; mix well. Spoon onto half of each tortilla. Fold tortilla over. Coat large nonstick skillet with cooking spray; heat until hot. Place 2 quesadillas in skillet. Cook 1 minute or until golden brown on bottom. Turn over; sprinkle with 1/4 cup cheese. Cover, and reduce heat. Cook 2 minutes more or until golden brown and cheese is melted. Cover to keep warm. Repeat with remaining quesadillas and cheese. Serve with salsa and sour cream. Serves 4.

My new favorite is black bean and sweet potato quesadillas. Use cooked mashed sweet potatoes, season with salt, pepper, cumin, and some sauteed chopped onion. Spread over half of the tortilla and then add the bean mixture.