Lighter fajita quesadillas recipe

1. Preheat large skillet on medium heat and add olive oil. Add onion and bell pepper; cook until softened, stirring occasionally. Add your choice of protein - chicken, turkey, tofu etc., black beans and salsa; cook for about 8 - 10 minutes or until salsa has reduced in half, stirring occasionally. You might want to increase heat to medium - high.
Preheat another medium - large non-stick skillet on medium heat and spray with cooking spray. Place tortilla in a skillet, sprinkle half with 1 tbsp cheese, evenly spoon bean mixture on top and sprinkle with 1 tbsp cheese. Fold uncovered half over top and press lightly. You can also place a small plate on top for pressure during cooking process.
Cook for a few minutes or until golden, carefully flip with a spatula and cook for another few minutes. You can make 2 quesadillas at a time. Transfer to a cutting board and cut in half. Repeat this step with remaining ingredients. Serve hot with your choice of toppings.
Storage Instructions: Refrigerate covered for a few days or freeze in an airtight container for up to 3 months.

2. Notes:
*Use leftover chicken or turkey, medium firm or firm tofu or even extra beans. You can quickly poach chicken breasts by boiling them for 20 minutes and saving the stock for soup. **I ended up using 7 tortillas but if you don't have another package handy (my tortillas come in a package of 6) just add more filling to each quesadilla and flip carefully.