A black bean and salsa mixture is spread on tortillas then topped with cheese for this meatless meal.
Heat oil in a large nonstick skillet over medium-high heat. Add onion and green pepper and cook for 4 minutes, stirring occasionally. Stir in beans, salsa and chili powder. Cook for 3 minutes, stirring occasionally.
Spray a large nonstick skillet with cooking spray. Place over medium-high heat. Place one tortilla in the skillet and cook for 1 minute. Spread 1/3 cup of the bean mixture and 1/3 cup of the cheese evenly over the tortilla. Sprinkle some of the cilantro over the top. Place another tortilla on top and cook 1 minute. Press gently with a spatula and turn. Cook for 1 minute or until browned.
Place quesadilla on a baking sheet and keep warm in 200° oven. Repeat with the remaining ingredients to make four additional quesadillas. Allow skillet to cool slightly if it becomes too hot.
To serve, cut each quesadilla into quarters. Serve 3 quarters to each person (there will be 2 leftover wedges for nondieters to enjoy)