Black Bean Quesadillas with Corn Salsa

By hayleyandsteve

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

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.