Black Bean Quesadillas

1 cup canned black beans, rinsed and drained
2 tablespoons sliced scallions
2 tablespoons chopped roasted red pepper
2 tablespoons chopped red onion
1 tablespoon lime juice
1 tablespoon chopped cilantro or parsley
1 clove garlic, minced
4 burrito-size flour tortillas (about 10 inches)
1 cup grated white cheese (about 4 ounces)

In small bowl, with fork, slightly mash black beans. Stir in scallions, pepper, onion, lime juice, cilantro, or parsley and garlic. Set aside.

In lightly greased large skillet, over medium-high heat, cook 1 tortilla for 15 seconds or until softened; turn over. Spread 1/4 cup bean mixture over half of tortilla; top with 1/4 cup cheese. Fold tortilla in half over filling.

Cook 2 minutes on each side or until cheese melts. Keep warm in 200 degree oven while preparing remaining quesadillas.

Cut each quesadilla into 4 wedges to serve.

Makes 16 appetizers.