Recipe

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• 1/2 cup salsa, prepared
• 8 (10 inch) whole wheat tortillas
• 6 tbsp fresh lime juice
• 14 oz canned corn, drained
• 2 cups low-fat monterey jack cheese
• salt
• pepper
• 1 onion, finely chopped
• 1 green bell pepper, finely chopped
• 1 red bell pepper, finely chopped
• 2 tbsp olive oil
• 1 (8 oz) can green chilies, diced & drained
• 1 (8 oz) can stewed tomatoes, diced finely
• 1 (8 oz) can black beans, rinsed & drained

• 1 Preheat oven 10 375 degrees.
• 2 Heat oil in large pan; add bell peppers & onion.
• 3 Season with desired amounts of salt & pepper.
• 4 Cook until tender , about 6 minutes.
• 5 Combine these cooked veggies with the lime juice, corn, green chilies, black beans, cheese, and tomatoes; Stirring very well to mix evenly.
• 6 On a baking sheet sprayed with non-stick spray, place two torilla side by side on the baking sheet.
• 7 Place 1/4 of the mixture on each tortilla and spread evenly around the tortilla.
• 8 Top these with another tortilla and bake 5-7 minutes.
• 9 Flip them onto their other side and bake an additional 5-10 minutes or until cheese is melted and desired crispness is achieved.
• 10 Repeat this baking process to cook the remaining two quesadillas.
• 11 Serve them with salsa for dipping and enjoy.