Black Bean Quesadillas with Corn Salsa

Cooking Light, MARCH 2004

Quesadillas:
1 tablespoon olive oil
1 1/2 tsp bottled minced garlic
1/2 cups chopped tomatoes
1 (15-ounce) can black beans, drained and rinsed
4 (8-inch) flour tortillas
3/4 cup (3 ounces) shredded cheese
1/2 cup chopped fresh cilantro
Cooking spray

Salsa: (WARNING- I have never tried this version, read below for what worked for me)
1 cup frozen sweet white corn
1 cup tomatoes, chopped
1/2 cup chopped fresh cilantro
2 tablespoons fresh lime juice
1/2 teaspoon bottled minced garlic
1 red bell pepper, chopped

To prepare the quesadillas, preheat the broiler. Heat olive oil in a large skillet over medium-high heat. Add garlic; sauté 30 seconds. Add tomatoes, 1/2 cup 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 1/2 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 tortilla into 3 wedges.

To prepare salsa, combine ingredients in a small saucepan. Bring to a boil over high heat, and cook for 2 minutes, stirring frequently. (The first time I made this I did not have all of the ingredients so I made the salsa by defrosting the corn in the microwave, and added the cilantro, and lime. It was great; added a nice sweetness. So I have never tried the boiled salsa.)

Other salsas work great too. I usually make the kids regular quesadillas on these nights.

Yield: 4 servings (serving size: 3 quesadilla wedges and about 1/3 cup salsa)