Quick Quesadilla Pockets

1 tbs canola oil
1 large pepper, finely chopped
1/2 tsp onion powder
1/2 tsp chili powder
1 1/2 cups corn
1 15.5 oz can pinto beans
1 1/2 cups shredded cheese (6 oz)
1/2 cup salsa
6 8-inch tortilla
1/2 cup sour cream

1. Preheat oven to 450 F. In a large skillet, heat oil. Add pepper, onion and chili powder. Cook about 5 minutes or until peppers are tender, stirring occasionally. Stir in corn, beans, 1 cup of cheese, and salsa. Cook and stir until the mixture is heated through and cheese is melted.
2. To assemble, divide bean mixture among tortillas, spreading evenly over half of each tortilla. Fold over, pressing down gently. Place on a baking sheet. Sprinkle tortillas with remaing 1/2 cup cheese.
3. Bake about 10 minutes or until cheese is melted and tortillas are golden brown and crisp. Cut each quesadilla into quarters. Top with sour cream.
Courtesy: hearthealthyonline.com