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Black Bean Quesadillas with Corn Salsa

Randy Mayor; Jan Gautro
Yield 4 servings (serving size: 3 quesadilla wedges and about 1/3 cup salsa)
Heating all of the quesadillas at the same time in the oven is faster than cooking them one at a time in a skillet.

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

Nutrition 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

How to Make It

  1. To prepare the quesadillas, preheat the broiler.

  2. 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.

  3. 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.