- 6 teaspoons canola oil, divided
- 1 red bell pepper, cut into 1/4-inch dice
- 1 1/2 cups shredded reduced-fat Cheddar cheese
- 1 (15 ounce) can BUSH’S® Black Beans or BUSH’S® Reduced Sodium Black Beans, drained and rinsed
- 1/2 cup frozen corn kernels, thawed
- 1/3 cup barbecue sauce (use your favorite)
- 8 (8 inch) flour tortillas
- Optional Toppings: Salsa, guacamole or light sour cream
- Heat 2 teaspoons of the oil in a large nonstick skillet over medium-high heat. Add the bell pepper and cook, stirring frequently, until tender, 5 to 7 minutes. Set the skillet aside and use again for cooking the quesadillas.
- Place the cooked bell pepper in a large bowl. Stir in the cheese, beans, corn, and barbecue sauce. Divide the mixture evenly and spread over half of each tortilla. Fold over, press down gently and set aside.
- Heat 1 teaspoon of the remaining oil in the large nonstick skillet over medium-high heat. Add two of the quesadillas and cook, pressing down occasionally with a spatula, until the tortillas become crisp and golden on the bottom, 4 to 5 minutes. Flip the tortillas and cook an additional 3 to 4 minutes.
- Repeat with the remaining oil and quesadillas. Cut into triangles and serve.
- Add optional toppings, as desired.