Double Bean Quesadillas

In a large skillet heat olive oil over medium heat. Add onion, jalapeno and garlic. Cook and stir for 5 to 8 minutes or until tender. Stir in black beans, pinto beans, 1/3 cup salsa and the chili powder. Heat through, mashing some of the beans slightly with the back of a wooden spoon.

Divide bean mixture among tortillas, placing the mixture on one half of each tortilla. Sprinkle bean mixture with cheese. Fold tortillas over the filling; press down lightly.

Coat an unheated extra-large nonstick skillet or griddle with cooking spray. Preheat skillet or griddle over medium-high heat; reduce heat to medium. Cook quesadillas, half at a time, in hot skillet or griddle about 3 to 4 minutes or until tortillas are browned, turning once halfway through cooking. Place quesadillas on a baking sheet and cover with foil; keep warm in the oven while cooking the remaining quesadillas. Serve with 2 tablespoons salsa, green onions and sour cream.