• 1 tbsp canola oil
• 1 large red bell pepper, finely diced
• 1/2 tsp chili powder
• 1/2 tsp onion powder
• 1 1/2 cups frozen corn kernels, thawed
• 1(15 oz.) can pinto beans, drained and rinsed
• 1/2 cup salsa
• 1 3/4 cups pre-shredded reduced-fat Mexican blend or Cheddar cheese
• 6-8 8-inch flour tortillas

Lightly oil or coat a large baking sheet with nonstick cooking spray and set aside. Heat the oil in a large nonstick skillet over medium-high heat. Add the bell pepper, chili powder, and onion powder and cook until tender, about 5 minutes. Preheat the oven to 400ºF. Add the corn, beans, salsa, and 1 ½ cups of the cheese to the skillet and cook until the mixture is heated through and the cheese melts, about 2 minutes. To assemble the quesadillas, arrange the bean mixture evenly over half of each tortilla. Fold over, press down gently, and place each on the prepared baking sheet. Sprinkle the remaining cheese as desired over the tortillas. Bake until the cheese melts and the tortillas become crisp on the outside, about 10 minutes. Cut into quarters and serve.

Recipe created by Janice Newell Bissex, M.S., R.D. & Liz Weiss, M.S., R.D.,
authors of "The Moms' Guide to Meal Makeovers"