Instructions: Makes 4 servings.

Beans, cheese, peppers and onions fill flour tortillas that are briefly baked.

A selection of low-fat toppings creates a complete, light meal.

Preheat oven to 375F (190C).

Heat the oil in a large, nonstick skillet over medium heat. Add the onion and bell pepper and cook, stirring occasionally, until the vegetables are firm-tender, about 4 to 5 minutes. Add garlic, chili powder and cumin and cook, stirring, 1 minute. Remove from heat.

In a medium saucepan, combine the beans, coriander and 1/2 cup of the salsa.

Heat, mashing beans slightly as you stir.

Place 4 of the tortillas on a large baking sheet. Divide and spread beans over each tortilla. Top with the onion mixture, then shredded cheese. Top with the remaining tortillas and press down gently Spray lightly with cooking oil spray.

Bake 15 minutes, or until cheese is melted. Cut each quesadilla into quarters and serve on individual plates. Top with remaining salsa, shredded zucchini, sour cream, green onions, cilantro and sprouts.

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