Southwest Veggie Quesadillas

Ingredients

• 1 tablespoon olive oil
• 1 cup bell pepper diced (colors of choice)
• 1 cup black beans canned, rinsed and drained
• 1/2 cup corn (canned, frozen or fresh)
• 1/2 cup onion diced
• 2 cloves garlic minced or crushed
• 1 teaspoon cumin
• 1 teaspoon chili powder
• salt and pepper to taste
• ¼ cup chopped cilantro
• 4 medium flour tortillas
• 2 cups shredded cheese see note

For the sour-cream cilantro sauce:

• ½ cup sour cream
• 1/4 cup mayo or replace with sour-cream or Greek yogurt
• ¼ cup cilantro minced
• Juice of ½ lime
• 1 tsp olive oil
• Salt and pepper to taste

Instructions

1. Heat 1 tablespoon oil in a medium pan over medium-high heat. Add the oil, bell peppers, black beans, corn, onion, cumin, chili powder, salt, and pepper. Season with salt and pepper and cook for 3-4 minutes or until the bell peppers and onions of softened. Turn off heat and stir in the cilantro.
2. In a clean skillet over medium heat, add a flour tortilla. Top with cheese, cooked veggies mixture, and another layer of cheese. Place another tortilla on top and cook, flipping once, until golden on both sides, about 3 minutes per side. Repeat with remaining ingredients. Slice and Serve with sour-cream cilantro sauce.
3. To Make the sour-cream cilantro sauce. Whisk all the ingredients in a medium bowl until combined.

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