stuffed quesadillas

flour tortillas
grated cheese--cheddar, Monterey Jack, whatever you like
1 small can diced green chilies
1c diced bell pepper (I used a mixture of frozen)
1/2 medium or small onion, diced
1 can black beans, drained and rinsed
sour cream
Other optional ingredients: grilled corn, diced tomato, minced jalapeno, additional cilantro, lime juice
Optional go-withs: salsa, sour cream, guacamole, pico de gallo

In a medium skillet, caramelize onion and bell peppers in 1 tsp olive oil or butter over medium-low heat. Stir in green chilies, black beans. (If using grilled corn, jalapeno, etc., stir in now). Based on how "soupy" your mixture is, stir in 1-2 Tbsp salsa and 1-2 Tbsp sour cream. Stir in 1 Tbsp minced cilantro.

For each quesadilla, scoop enough filling to cover bottom tortilla, leaving a 1" border around the edge (even if you use 10" tortillas. Believe me, things do spread). Sprinkle with cheese and top with second tortilla.

Brown on both sides in a buttered or sprayed skillet or bake at 450 about 10 minutes, flipping halfway through.

Slice into wedges and serve with salsa, sour cream, guacamole, etc.