Black Bean Quesadillas with Corn Salsa
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Ingredients
- For quesadillas:
- 1 tbsp. olive oil
- 1 1/2 tsp. bottled minced garlic
- 2 cups chopped plum or cherry tomatoes
- 1/2 cup chopped fresh cilantro
- 1 (15 ounce) can black beans, rinsed & drained
- 4 (8 inch) flour tortillas
- 1/4 cup shredded Mexican blend cheese
- For salsa:
- 1 cup frozen corn
- 1/2 cup chopped red bell pepper
- 1/2 cup chopped fresh cilantro
- 2 tbsp. fresh lime juice
- 1/2 tsp. bottled minced garlic
Details
Servings 4
Preparation
Step 1
1. Preheat broiler.
2. Heat oil in large skilled over medium-high. Add 1 ½ tsp. garlic and sauté for 30 seconds. Add tomatoes, ½ cup cilantro, and beans and cook 5 minutes. Place tortillas on baking sheet coated with cooking spray. Top each with ½ cup bean mixture and cheese. Fold in half. Lightly coat top with cooking spray. Broil 3 minutes or until tortilla begins to brown. Cut into wedges.
3. Combine corn & remaining ingredients into small saucepan. Bring to boil over high heat and cook 2 minutes, stirring frequently. Serve with quesadillas.
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