Since I don’t have class until noon everyday, I’ve been eating lunch in my room most days – typically leftovers or soup or a quick lunch I can whip up.

This recipe is one of those quick, whip-it-up lunches. I made the fillings yesterday and now, I can quickly throw my quesadillas together before I head off to class! Also, this recipe is low-cal and filled with vegetables so I feel good about eating it!

Black Bean and Veggie Quesadillas
Makes 4 servings
Recipe adapted from The Picky Eater

Ingredients:
1-2 tablespoons canola oil
1/2 yellow onion, diced
1 green bell pepper, diced
1 cup frozen corn
1 jalapeño, seeded and minced (I used 1/4 cup of sliced jalapeños from a jar)
3 cloves garlic, minced
1 15 oz can refried black beans
Taco seasoning
1 tsp cumin
1/2 tsp chili powder
Salt
Shredded pepperjack cheese
4 whole wheat tortillas

1. Heat oil in a medium pot, add onion, bell pepper, corn, jalapeños, and garlic. Sauté until cooked through, 5 minutes. Add cumin, chili powder and salt to taste. Mix well and remove from heat.
2. Meanwhile, heat refried beans in a small saucepan. Add about 2 tsps of taco seasoning to flavor the beans. Remove from heat when warm.
3. If you want to save some for later – keep bean and vegetable mixtures separate and refrigerate.
4. Assemble quesadillas by slathering 1/4 of the bean mixture on half of the tortilla, followed by 1/4 of the vegetable mixture. Top with cheese (you don’t need a ton because the beans will help hold it together too). Fold in half and heat on a sprayed pan over med/low heat. Flip halfway through and serve warm with salsa!