Cheesy Bean Quesadillas

This was an experiment, but it turned out really good. After you bake the quesadillas, you need to let them rest for 20 minutes before trying to remove them out of the pan.

You will need:

• 1 jalapeno, chopped
• 1 onion, chopped
• 1 red pepper, chopped
• 1 tsp. chili flakes, divided
• 1 can red kidney beans
• 2 tsp. cumin
• 2 tsp. chili powder
• 3 tbsp. olive oil
• 2 cloves garlic, crushed and divided
• 1/2 cup frozen corn
• 1/2 cup frozen peas
• 1/2 cup taco sauce
• 2 cups salsa
• 2 to 3 cups of grated cheddar
• 2 cups of yogurt
• 1 package of gluten-free tortillas
• Vegetable oil
• Non-stick cooking spray
• Salt and pepper

Drain and rinse kidney beans.  Put aside in a bowl and mash a few of the beans.  Stir in olive oil, cumin, chili powder, 1/2 tsp. chili flakes and 1 clove garlic.  Let stand for 20 or 30 minutes.

In vegetable oil, saute onion, jalapeno, 1/2 tsp. chili flakes, 1 clove of garlic and red pepper.  When softened add it bean mixture.  When spices become fragrant, stir in taco sauce and let simmer for 10 or 15 minutes.  Add salt and pepper to taste.

Spread yogurt with a knife or spreader on each tortilla. Add filling and roll the tortilla.  Place them seam side down in a rectangular casserole dish sprayed with non-stick cooking spray.  Cover quesadillas with salad and cheddar.  Bake in a 350F over covered for 15 minutes and uncovered for another 15 minutes.

You can serve with additional yogurt if desired.