Black Bean Quesadillas with Corn 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.

Yield: 4 servings (serving size: 3 quesadilla wedges and about 1/3 cup salsa)

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

Preparation

To prepare the quesadillas, preheat the broiler.

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.

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.

Nutritional Information

Calories:

420 (31% from fat)

Fat:

14.4g (sat 5.5g,mono 6.4g,poly 1.3g)

Protein:

17.8g

Carbohydrate:

60g

Fiber:

10.3g

Cholesterol:

19mg

Iron:

4.2mg

Sodium:

590mg

Calcium:

272mg