Black Bean, Roasted Corn And Goat Cheese Quesadillas

• 2 cups corn kernels
• 2 (5 1/3 ounce) containers chavrie soft-type goat cheese
• 1/2 cup cilantro, chopped
• 1 teaspoon olive oil
• 1 cup onion, chopped
• 2 garlic cloves, minced (think I did 3 or 4)
• 1 cup salsa
• 1 teaspoon ground cumin
• 15 ounces canned black beans, undrained
• 16 small corn tortillas
• 1 cup salsa verde
• 1 cup nonfat sour cream

1. Heat skillet over med-high heat. Add corn, saute 2 minutes or until browned. Place corn in small bowl, add goat cheese and cilantro; mix until well-blended and set aside.
2. In 1 tsp olive oil, saute onion and garlic for 3 minutes. Stir in 1 c salsa, cumin, and beans and bring to a boil. Reduce heat and simmer for 5 minutes or until thick. Mash the bean mixture slightly.
3. Remove from heat, stir in the corn/cilantro/goat cheese mixture.
4. Spread the mixture evenly over 8 tortillas, top each with 1 tortilla, pressing gently.
5. Cook each quesadilla in frying pan with cooking spray until golden - about 2 minutes a side.
6. Quarter each quesadilla, serve with salsa verde, sour cream and more salsa or green onions if desired.

corn kernels, containers chavrie, cilantro, olive oil, onion, garlic, salsa, ground cumin, black beans, corn tortillas, salsa verde, nonfat sour cream

Taken from www.food.com/recipe/black-bean-roasted-corn-and-goat-cheese-quesadillas-374317 (may not work)