Lightning BBQ Black Bean Quesadillas

One of my favorite, "lightning fast" and delicious recipes! Whip these quesadillas up after a long day at work or for a lazy lunch; you decide and make them your own! I've written this recipe with no assigned measurements, as ingredient ratio and quantity is up to you. Pictures coming soon.

Ingredients:
mushrooms
yellow pepper
onions
frozen or canned corn
any brand barbecue sauce
any Mexican shredded cheese blend
any size soft tortillas
canned black beans
vegetable oil
salsa (optional)
sour cream (optional)

Instructions:
1) Open the can of black beans and pour into a strainer. Rinse beans until they are free of the sauce in which they are canned. Set aside.
2) Saute desired amounts of chopped yellow pepper, onion, corn and mushrooms in a medium-sized pan until preferred tenderness. (If you are using frozen corn, make sure it gets warm enough in the pan.) Add barbecue sauce in relatively small amounts (it's has a strong flavor), and saute for 1 more minute, or until sauce is evenly blended amongst the vegetables.
3) Add black beans proportionate to amount of vegetables to the bbq veggie pan and stir.
4) In a large pan (can be smaller depending on size of tortilla), add 2 Tbs of vegetable oil and spread evenly to coat pan
5) On low-medium heat, place tortilla in pan and add desired amounts of veggie mixture to one half of the tortilla. Finish with a generous layer of shredded cheese and fold the side with no ingredients over to make half a circle.
*HINT: leave room at the edge of the tortilla when adding ingredients, so that when you flip the quesadilla, nothing falls out**
6) Cook on low-medium heat until one side is golden brown and flip to cook other side. Before you flip, lift the quesadilla off the pan with a spatula, and add more veggie oil if needed.
7) Once both sides are golden brown, slide onto a place and cut into sections.

Make as many as you want and enjoy with your favorite side dish or topping! Want to mix it up? Try using teryaki sauce instead of barbecue!