Mushroom and Olive Quesadillas

Makes six appetizers, or three servings.

1 can black beans, drained
2 T olive oil
1 T chili powder
2 large cloves garlic, peeled
6 corn tortillas
4 large mushrooms, scrubbed
8 large olives
3/4 cup shredded sharp cheese
1/4 c thinly sliced green or red pepper
pan spray

Mash the beans. Heat the olive oil in a teflon-coated or iron skillet over medium heat. Add the beans, and stir until bubbly. Meanwhile, finely mince or mash the garlic and add to the beans. Stir in the chili powder, and cook until the beans are no longer soupy and are quite thick. Spoon the beans into a small bowl and set aside.

In a food processor, process the mushrooms and the olives until the mixture is well blended. Spoon into a small bowl.

Heat the skillet to medium high. Lightly coat one side of a tortilla with pan spray. Place the tortilla, sprayed side down on a plate. Put a couple of heaping tablespoons of beans in the middle of the tortilla, and spread the beans to cover the tortilla. Spoon 1/3 of the mushroom mixture on top of the bean mixture. Sprinkle some chopped sweet pepper on top of the mushroom mixture. Follow with 1/4 c shredded cheese, and top with another tortilla and spray it some pan spray.

Carefully transfer the quesadilla to the heated skillet and fry for two to three minutes. Turn the quesadilla, and fry for another couple of minutes.

Cut each quesadilla in quarters. Serve hot with salsa, or whatever you serve with quesadillas.