Black Bean Quesadilla's With Corn Salsa

Makes 4 servings

Kat

ingredients

Quesadilla’s

1 tablespoon extra virgin olive oil
1 1/2 teaspoon minced garlic
2 cups chopped plum tomatoes
1/2 cup fresh cilantro
1 (15 ounce) can black beans, rinsed and drained
4 (8 inch) flour tortilla
Cooking Spray
3/4 cup (3 ounces) pre shredded 4-cheese Mexican blend cheese

Salsa

1 cup frozen whole-kernel corn
1/2 cup chopped fresh cilantro
2 tablespoons fresh lime juice
1/2 teaspoon minced garlic
1 red bell pepper, chopped

directions

Quesadillas

1
To prepare quesadillas preheat boiler
2
Heat olive oil in a large skillet over medium-high heat. Add 1 1/2 teaspoon of 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 of 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 three wedges.

Salsa

To prepare salsa, combine corn, cilantro, lime juice, garlic and red bell pepper in a small sauce pan. Bring to boil over high heat and cook 2 minutes, stirring frequently. Serve with quesadillas.

Source: Kat