Hot-Smoked Salmon Quesadillas

Ingredients

• 3 tablespoons fresh lime juice, divided
• 3/4 cup finely chopped red onion
• 1/4 cup chopped fresh cilantro
• 2/3 cup no-salt-added whole-kernel corn, drained
• 1 jalapeño pepper, seeded and minced
• 1 (15-ounce) can black beans, rinsed and drained
• 1 (4.5-ounce) package hot-smoked salmon, flaked
• 3/4 cup (3 ounces) shredded Monterey Jack cheese
• 1/3 cup (1 1/2 ounces) grated cotija cheese
• 6 (10-inch) flour tortillas
• Cooking spray
• 3/4 cup halved grape tomatoes
• 1/2 cup diced peeled avocado
• 1/4 cup reduced-fat sour cream
• 1/8 teaspoon salt
• Cilantro sprigs (optional)
• Lime wedges (optional)

Preparation

1. Combine 2 tablespoons juice, onion, and next 5 ingredients (through salmon), stirring well. Combine cheeses. Divide half of cheese mixture evenly among 3 tortillas. Top each tortilla with about 1 1/3 cups bean mixture. Sprinkle evenly with remaining cheese. Top with remaining 3 tortillas.
2. Heat a large nonstick skillet over medium-high heat. Coat pan with cooking spray. Place 1 quesadilla in pan; cook 4 minutes on each side or until golden. Remove and keep warm. Wipe skillet clean with paper towels. Repeat procedure with remaining cooking spray and quesadillas. Cut each quesadilla in half; cut each half into 3 wedges.
3. Combine remaining 1 tablespoon juice, tomatoes, avocado, sour cream, and salt; toss gently. Serve with quesadillas. Garnish with cilantro sprigs and lime wedges, if desired.