Black bean Quesadilla

We have been on quest recently to find good healthy vegetarian foods that the kids will love too.  Today we came home from church and everyone requested quesadillas.  Regular quesadillas though not vegan are vegetarian, but the plain old cheese one's just didn't sound as good for me, plus how healthy is a flour tortilla with just a slab of cheese in the middle?  What's a mom to do? Come up with a healthy alternative, of course!
BLACK BEAN QUESADILLA

Makes: 6-8 quesadillas

2 cans of black beans, drained
1 handful of cilantro, chopped
3 T. sour cream
1 onion, chopped
1 can green chilis
1/2 red bell pepper, chopped
1/2 orange bell pepper, chopped
1/2 pkg of taco seasoning, or use the taco seasoning mix found below
6-8 large flour tortillas
1 1/2- 2 c. grated mexican cheese
coconut oil

In a saucepan heat a little coconut to coat bottom of pan.  Saute onions & bell peppers until just softened (don't overcook because you'll still want a little bit of crunch), add black beans, sour cream, green chilis and taco seasoning, stir and heat until boiling.  Turn off heat and remove from stove top. 

Heat small amount of coconut oil in a frying pan, place 1 flour tortilla in pan and cook until just browned, then flip over, top 1/2 of the tortilla with 1/2 c. of black bean mixture and 1/4 c. cheese flip the other half over the tortilla to fold in half.  Cook until just browned, then flip over and brown the other side.  Cut into 3-4 triangular wedges and serve with sliced avocado.

Other ideas to use the black beans mix:

Taco filling

bean dip

(you could also puree it for the bean dip)

Enchilada filling

burrito filling

(add some tomatoes and lettuce, or not)

Taco salad topping