Cheese Quesadilla

Looking for school lunch ideas for the kids?  This cheese quesadilla recipe is simple and extremely flexible!

Dice the red onion and peppers, chop the cilantro and mince the garlic.

In a medium sized pan: Heat the olive oil over medium-low heat, add the red onions and garlic and sauté for 2-3 minutes, until onions have softened.

Add the black beans, corn, bell peppers, chili powder, cumin, salt, black pepper, oregano and paprika to the pan.

Continue cooking for 3-4 minutes until the vegetables have heated through and softened slightly. Remove the pan from the heat and toss in the chopped cilantro.

In a large pan over medium-low heat, add a drizzle of olive oil and one of the tortillas. Layer 1/4 cup of the combined cheeses to half of the tortilla, add the veggie mix and layer with an additional 1/4 cup of the cheeses.

Fold over the unfilled half of the tortilla creating a half moon shape. Press down gently with a spatula and continue to brown for 1-2 minutes.

Carefully flip over and continue browning the other half for an additional 3-4 minutes or until golden and crispy on both sides. Remove from pan when finished and repeat this process three more times.

Cut into triangles and serve with a squeeze of lime, sour cream and salsa verde.