Black Bean Quesadillas with Corn Salsa

Black Bean Quesadillas with Corn Salsa Recipe
Randy Mayor; Jan Gautro
Heating all of the quesadillas at the same time in the oven is faster than cooking them one at a time in a skillet.

Yield:

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

Recipe from

Cooking Light

Nutritional Information

Calories 420
Caloriesfromfat 31 %
Fat 14.4 g
Satfat 5.5 g
Monofat 6.4 g
Polyfat 1.3 g
Protein 17.8 g
Carbohydrate 60 g
Fiber 10.3 g
Cholesterol 19 mg
Iron 4.2 mg
Sodium 590 mg
Calcium 272 mg

Ingredients

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

Preparation

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 corn and remaining ingredients in a small saucepan. Bring to a boil over high heat, and cook for 2 minutes, stirring frequently. Serve with quesadillas.