Sandwiched between 2 tortillas, black beans and vegetables are spiced up with a hot chili. Serve these skinny, warm grilled cheese Mexican sandwiches with a green salad. For an appetizer or soup accompaniment, let the quesadillas cool and cut them into smaller wedges.

Filling

1 tablespoon olive oil

2 bell peppers (use a mixture of red, yellow, orange, or green bell peppers), seeded, deveined, and finely chopped (about 2 cups)

¼ cup finely chopped onion

1 jalapeño chili, minced (about 1 tablespoon)

1 clove garlic, minced

½ cup canned black beans, drained and rinsed

½ cup coarsely chopped plum tomato

2 tablespoons sliced black olives

1 tablespoon red wine vinegar

2 teaspoons minced fresh oregano, or ½ teaspoon dried oregano

1/8 teaspoon freshly ground pepper, or to taste

Dash of salt, or to taste

Four 7-inch flour tortillas

1 cup (about 4 ounces) coarsely shredded Monterey jack cheese

Sour cream for garnish

Preheat the oven to 375° F.

To make the filling: Heat the oil in a large nonstick skillet over medium-high heat. Add the bell peppers, onion, jalapeño, and garlic; cook, stirring occasionally, until the bell peppers are tender, about 8 to 10 minutes. Remove the pan from the heat; stir in the remaining filling ingredients. Taste and adjust the seasoning.

Place 2 tortillas on a baking sheet; sprinkle each with about ¼ cup of the cheese. Leaving a 1-inch border, spread half of the bell pepper mixture on each tortilla. Sprinkle with the remaining cheese. Top each with another tortilla, pressing down gently to make the filling adhere.