We have quesadillas regularly around here in the Keeley home. It makes the perfect last minute meal because, even if you don’t have any onions and peppers in the house, you can always pull a can of beans and corn out of the pantry. I also like to use whole wheat tortillas to add fiber to the dish. This is also great served with guacamole (and don’t even bother buying it at the grocery store. It’s so easy to make at home. Just mash up some avocado, add some onion and garlic powder, a splash of lime juice, some salt, and a touch of hot sauce).

1 Tbsp olive oil

1/2 cup onion, sliced thinly

1/2 cup green bell pepper, sliced thinly

1/2 tsp cumin

1/2 tsp lime juice

1 can black beans, drained and rinsed

1 can corn, drained

2 cups Monterey jack cheese

8 tortillas

Cook the pepper and onion in oil over medium heat in a large skillet. Add the cumin and lime juice and cook until the peppers and onions are soft, about three minutes (the thinner you cut the peppers and onions, the quicker the cooking time). Salt and pepper to taste. On a large, hot griddle, lay two tortillas, sprinkle half of the peppers and onions, and top with half of the corn and beans. Sprinkle half of the cheese on the two tortillas. Cover with tortillas and cook until cheese is melted and veggies are thorough­ly cooked. Flip over to brown the other side and serve quesadillas sliced up with a side of salsa.

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