Black Bean Quesadillas

My family (and everyone else we've served this to) loves these! And they're really good for you! Smaller families should cut this recipe in half, as it serves 8.

2 cans (15 oz each) black beans, drained
4 tsp. chili powder
½ tsp. ground cumin
2 tsp. crushed fresh garlic
1 very large (or 2 small) red bell pepper, cut into thin strips
1 large onion, cut into thin wedges
8 homestyle flour tortillas
2 cups shredded mozzerella cheese (or reduced-fat monterey jack or cheddar)
Nonstick olive oil cooking spray
Toppings:
1 cup nonfat or light sour cream
1 cup diced tomato
½ cup thinly sliced green onions
one small can sliced olives

Place the beans, chili powder, and cumin in food processer and blend (or mash with a fork) until the mixture has the consistency of refried beans. Set aside.

Coat a large nonstick skillet with cooking spray and preheat over med-hi heat. Add the garlic, peppers, and onion and stir-fry for about 3 minutes, or until the vegetables are crisp-tender. Cover the skillet periodically if it begins to dry out. (The steam from the cooking vegetables will moisten the skillet.) Add a few tsp. of water only if necessary. Remove the skillet from the heat, and set aside.

Arrange the tortillas on a flat surface, and spread 1/8 of the bean mixture over one half of each tortilla, extending the filling all the way to the edge. Layer 1/8 of the pepper mixture over the beans on each tortilla. Sprinkle each with ¼ cup cheese. Fold the top half of each tortilla over the bottom half to enclose the filling.

Coat a large baking sheet with nonstick cooking spray. Arrange the quesadillas on the sheet, and spray the tops lightly with the cooking spray. Bake uncovered at 400 degrees for 4 minutes. Turn them over and bake for an additional 5 minutes, or until the cheese has melted and the quesadillas are heated through. Serve topped with sour cream, tomatoes, onions, and olives.