Black Bean Quesadillas With Corn Salsa

Total Time: 10 mins Cook Time: 10 mins

Ingredients

• Servings: 4
• 1 tablespoon olive oil
• 1 1/2 teaspoons bottled minced garlic
• 2 cups chopped plum tomatoes
• 1/2 cup chopped fresh cilantro
• 15 ounces black beans
• 4 (8 inch) flour tortillas
• cooking spray
• 3 ounces preshredded mexican blend cheese (optional)
• 1 cup frozen whole kernel corn
• 1/2 cup chopped fresh cilantro
• 2 tablespoons fresh lime juice
• 1/2 teaspoon bottled minced garlic
• 1 red bell pepper, chopped

Recipe

• 1 note: black beans can be canned or you can cook your own. they should be cooked. for vegan omit the cheese or sub in a vegan cheese.
• 2 preheat the broiler.
• 3 in large hot skillet over med high heat place the olive oil to get hot then add garlic; sauté 30 seconds. then add the tomatoes, 1/2 cup cilantro, and beans and cook 5 minutes or until liquid evaporates. stir occasionally.
• 4 place tortillas on a baking sheet coated with cooking spray.
• 5 top each tortilla with 1/2 cup bean mixture and 3 tablespoons cheese; fold in half.
• 6 lightly coat tops with cooking spray. broil 3 minutes or until cheese melts and tortillas begin to brown. cut each tortilla into 3 wedges.
• 7 salsa: combine ingredients in a saucepan. bring to a boil over high heat, and cook for 2 minutes, stirring frequently. serve with quesadillas.