I catered a Mexican themed dinner for 25 on Sunday evening at a ranch up near Evergreen Colorado and as I packed up the leftovers for the hostess, I saved a single serving of the black bean and vegetable salad for myself for dinner when I arrived home. While the salad was served cold, I wanted something warm, so made this quesadilla out of it – really good idea!Start by laying some shredded cheese and a sprinkling of cilantro across the entire tortilla (I use whole wheat), then spoon on the vegetable mixture onto just one half.Heat a nonstick skillet over medium high heat and spray with a little cooking spray, then carefully transfer the entire thing into the pan. Cook until the cheese starts to melt……then use a spatula to fold up the side without the vegetables and press it down onto the other side.That’s all there is to it – delicious, easy, nutritious, fast!