Add the oil to a pan along with the chopped onion. Saute for about 10 minutes, stirring often.

Then add in the garlic, frozen veggies, canned black beans, paprika, jalapeno, and saute about another 5 minutes, stirring ever so often. When time is up, add in salt and pepper according to your taste - I only added in a couple of dashes of each. Spoon veggie mix into a bowl and set aside.

Using the same pan, spray or coat lightly with a little oil and add a tortilla into it. 

Add a handful of cheese onto tortilla. On top of that, spoon about half the veggie mix. Top that with another handful or two of cheese (so cheese covers the veggies), place another tortilla on top, spray tortilla on top (or coat with oil on a paper towel) and let cook over medium heat for a couple of minutes or until cheese begins to melt (will depend on how high or low your flame/stove is).

Carefully flip tortilla. My daughter uses another plate to help her with this part - she uses a spatula and places the quesadilla onto a plate, the places the hot pan upside down over the plate and flips it so no filling goes astray.

When top tortilla is crisped as well (another 2-3 minutes), cut quesadilla into four and wrap with foil to keep warm while other quesadilla is being made.

Serve quesadillas with Roasted Red Pepper Dip and your favorite Coca-Cola® beverage!