Red Bean and Spinach Quesadillas

Makes 4 quesadillas servings.

8- 6" corn tortillas
1 cup red beans (cooked and drained)
1/2 medium onion, chopped fine
1/2 cup fresh spinach, chopped
3/4 cup cheddar  cheese, shredded
1 tablespoon olive oil
1/4 cup salsa

1/4 teaspoon chilli powder

pinch black pepper

pinch garlic powder

In a small bowl mash beans and mix all other ingredients except tortillas together.

Brush oil on one side of a tortilla and place oiled side down, in a small skillet over medium heat add 1/4 of the bean/spinach mixture and top with second tortilla oiled on top. Cook 2 minutes per side, or until browned. Repeat with remaining ingredients.

Slice into wedges; serve with salsa and low-fat sour cream, if desired.

Note:
* Keep the heat to HIGH on the fry pan to get a nice crispy tortilla in a shorter time.
* For easier cutting into wedges, let the quesadillas cool for just a minute or two, and then slice with a pizza cutter.