Here's one that we have started using regularly


Bush's black bean quesadilla triangles
(Shook version)

6 t canola oil divided
1 red bell pepper, cut into 1/2 in wide pieces
1 can Bush's black beans
1/2 c frozen corn, thawed
1/3 c favorite salsa
1 1/2 c cheddar cheese, shredded
8 8 inch flour tortillas

Heat 2 t of oil in a large nonstick skillet over med heat.  Cook peppers stirring frequently, until tender about 5-7 min.  (I don't always precook them.  - just enjoy a little crunch)
Mix cooked peppers, cheese, beans, corn and salsa in a large bowl.  Spread 1/2 of the mixture over 1/2 of each tortilla.  Fold over, press down gently and set aside.

Heat 1 t of oil in the large nonstick skillet over med heat.  Cook 2 quesadillas at a time pressing down occasionally with a spatula until tortillas are crisp and golden on bottom.  4-5 min.  Flip tortillas and cook an additional 3-4 min.  Repeat with the rest of the tortillas.  Cut into triangles and serve .  Top with salsa, guacamole or sour cream.  Refrigerate leftovers for lunch!