Black Bean Quesadillas with Warm Corn Salsa

Ingredients

• 1 tablespoon olive oil
• 2 cups chopped plum tomatoes (about 6 medium)
• 1 (15-ounce) can black beans, rinsed and drained
• 2 cups bagged baby spinach leaves
• 4 (8-inch) whole-wheat flour tortillas
• Cooking spray
• 1 cup (4 ounces) preshredded reduced-fat Mexican blend cheese
• 1 cup frozen whole-kernel corn
• 1 cup chopped red bell pepper
• 1/4 cup chopped fresh cilantro
• 2 tablespoons fresh lime juice

Preparation

1. 1. Preheat broiler.
2. 2. Heat oil in a large nonstick skillet over medium-high heat. Add tomato and beans; sauté 3 minutes. Add spinach; sauté 3 minutes or until liquid evaporates, stirring occasionally. Remove from heat; mash beans slightly.
3. 3. Place tortillas on a baking sheet coated with cooking spray. Top each tortilla with 1/2 cup bean mixture and 1/4 cup 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.
4. 4. While quesadillas broil, combine corn and remaining ingredients in a small saucepan. Cook over medium heat for 2 minutes or until warm, stirring frequently. Serve warm salsa with quesadillas.
5. kitchen tip
6. Quesadillas are fun finger food and a great way to get your toddler to eat veggies. Offer him a small spoonful of the salsa—he might surprise you and like it!