Black Bean Quesadillas

1 tablespoon olive oil
1 onion, finely chopped
2 cloves garlic, pressed
1 15-ounce can black beans, rinsed and drained
1 red bell pepper, chopped
2 tomatoes, chopped
1/2 package frozen corn (5 ounces)
12 whole wheat flour tortillas
1 cup low-fat Cheddar cheese, shredded

1) In large skillet add half the oil and saute the onion and garlic until soft. Mix in beans, bell pepper, tomatoes, and corn. Cook until heated through.
2) Place a tortilla on a plate or flat surface. Sprinkle some Cheddar cheese over the tortilla. Spoon some of the bean and vegetable mixture over the cheese. Top with another tortilla. Repeat until all the tortillas are used.
3) Heat remaining oil in a large skillet over medium-high heat. Place quesadillas in the skillet and heat and flip until both sides are browned.

From Saving Dinner by Leanne Ely

Sausage and Roasted Red Pepper Pasta

1 lb penne
1 1/4 cups broccoli florets
3 tablespoons olive oil
4 links hot or sweet turkey sausage
1 cup chopped jarred roasted red bell peppers
2 tablespoons chopped fresh parsley
1/2 teaspoon salt
1/8 teaspoon hot red pepper flakes

1) Cook pasta in a large pot of boiling salted water according to package label directions, adding broccoli for last 3 minutes of cooking. Drain.
2) In medium nonstick skillet warm 1 tbsp. olive oil over medium-high heat. Add sausage and cook, turning frequently for 10 to 12 minutes or until well browned and cooked through. Transfer sausage to cutting board. When cook enough to handle cut sausage crosswise into 1/2-inch thick slices.
3) Return past and broccoli to cooking pot and add sausage, roasted peppers, remaining olive oil, parsley, salt and pepper flakes. Toss to combine well and serve hot.