Black Bean Quesadillas With Corn Salsa

That is Dr House to you's Note:

From Cooking Light. Note. This is here for me to work with and posted for a request. Haven't made this version without mods yet. It will change as I work with it.. when I get the time.. IF I ever get the time.

• Total Time: 10 mins
• Prep Time: 0 mins
• Cook Time: 10 mins

Ingredients:

Servings: 4

Quesadillas

• 1 tablespoon olive oil
• 1 1/2 teaspoons bottled minced garlic
• 2 cups chopped plum tomatoes
• 1/2 cup chopped fresh cilantro
• 15 ounces black beans
• 4 (8 inch) flour tortillas
• cooking spray
• 3 ounces preshredded Mexican blend cheese (optional)

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

Directions:

1. Note: Black Beans can be canned or you can cook your own. They should be cooked. For Vegan omit the cheese or sub in a Vegan Cheese.
2. Preheat the broiler.
3. In large hot skillet over med high heat place the olive oil to get hot then add garlic; sauté 30 seconds. Then add the tomatoes, 1/2 cup cilantro, and beans and cook 5 minutes or until liquid evaporates. Stir occasionally.
4. Place tortillas on a baking sheet coated with cooking spray.
5. Top each tortilla with 1/2 cup bean mixture and 3 tablespoons cheese; fold in half.
6. Lightly coat tops with cooking spray. Broil 3 minutes or until cheese melts and tortillas begin to brown. Cut each tortilla into 3 wedges.
7. SALSA: Combine ingredients in a saucepan. Bring to a boil over high heat, and cook for 2 minutes, stirring frequently. Serve with quesadillas.

Reviews

[Vitameatavegamin Girl]

I really love this recipe for a quick lunch or light dinner. It's from Cooking Light Magazine's "Superfast Weeknight Dinners" and we really enjoy it. It's fast, easy, low in fat, and tasty- my kind of cooking! Thanks for posting!