Portion Size: 1/2 Quesadilla. 

Ingredients: Yields: 8 servings

Ingredients	Notes:
2 teaspoons oil
¼ cup onions	Peel and finely chopped
3 (15.5) oz. cans of no added salt black beans	Drained and rinsed
2 cups frozen sweet corn
½ cup  fresh tomato	Wash, trim and dice
8  green onions	Wash, trim and slice. Including greens
4 cups low-fat Monterey Jack cheese	For vegan: use vegan cheese
8 large flour tortillas (no lard variety)	May use whole grain
¼ cup margarine (plant based)
½ cup salsa	Optional
½ cup light sour cream	Optional For vegan: use vegan sour cream.

Directions:

Steps:	Directions:	Critical Control Point /Quality Assurance
1	Heat oil in a small skillet over medium heat.
2	Add onion and sauté until softened.
3	Stir in beans, corn and tomato.
4	Cook until heated through.
5	In a large skillet add a small amount of margarine and heat over medium heat.
6	Place tortilla in the skillet, sprinkle evenly with cheese and green onions and top with some bean mixture.
7	Place another tortilla on top and cook until golden.
8	Flip and cook the other side until golden.
9	Top with sour cream and salsa as desired.
10	Cut in half and serve warm.