Name: Black Bean Quesadillas with Corn Salsa
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Ingredients: 1 cup frozen whole kernel corn; ½ cup chopped fresh cilantro; 2 tablespoons fresh lime juice; ½ teaspoon minced garlic; 1 large red bell pepper, (seeded, ribs removed and chopped); 1 tablespoon olive oil; 1 teaspoon minced garlic; 2 cups chopped Roma tomatoes; ½ cup chopped fresh cilantro; One 15 ounce can black beans, (drained and rinsed); Four 8 inch flour tortillas; cooking spray; ¾ cup (3 ounces) shredded Mexican blend cheese

SALSA

Combine all ingredients in a small saucepan. Bring to a boil over high heat, and cook for 2 minutes, stirring frequently. Set aside until ready to serve.

QUESADILLAS

Preheat your oven's broiler.
Heat olive oil in a large skillet over medium high heat. Add the garlic and sauté for about 30 seconds. Add tomatoes, cilantro, and beans; cook 5 minutes or until liquid evaporates, stirring occasionally.
Place tortillas on a baking sheet coated with cooking spray. Top each tortilla with ½ cup bean mixture and 3 tablespoons cheese; fold in half. Lightly coat tops with cooking spray. Broil 3 minutes or until cheese melts and tortillas begin to brown.
Cut each quesadilla into 3 wedges and top with salsa.

Black Bean Quesadillas with Corn Salsa