2 (15 1/4-ounce) cans corn with red and green peppers, drained and divided
1 small jalapeño pepper, seeded and minced (optional)
3 tablespoons minced purple onion
1 small tomato, peeled, seeded, and diced
2 tablespoons lime juice
1 tablespoon olive oil
1 (8-ounce) package Southwestern pinto beans and rice, cooked
6 (8-inch) flour tortillas
1 1/2 cups (6 ounces) shredded Monterey Jack cheese with peppers
Topping: sour cream, chopped fresh cilantro
How to Make It
Stir together 1 can corn, jalapeño pepper, if desired, and next 4 ingredients. Cover and chill.
Stir together pinto beans and rice mixture and remaining 1 can corn. Place 1/2 cup mixture on each flour tortilla; sprinkle evenly with 1/4 cup shredded Monterey Jack cheese, and fold tortilla in half.
Cook quesadillas in a nonstick skillet coated with vegetable cooking spray over medium-high heat about 2 minutes on each side or until cheese melts. Serve with corn salsa and desired toppings.