Crispy Vegetable Quesadillas

• 1 teaspoon canola oil
• 1 cup coarsely chopped poblano chile
• 1/2 cup frozen whole-kernel corn
• 3/4 cup packaged precooked quinoa and brown rice (such as Seeds of Change)
• 1/4 teaspoon salt
• 5 ounces fresh spinach (about 8 3/4 cups)
• 3 ounces sharp cheddar cheese, shredded (about 3/4 cup)
• 1 cup canned unsalted black beans, rinsed and drained
• 2 teaspoons Mexican hot sauce (such as Cholula)
• 8 (6-inch) flour tortillas
• Cooking spray
• 6 tablespoons light sour cream
• 6 lime wedges

1. Place oven rack in middle of oven. Preheat broiler to high. Place a baking sheet on rack in oven (keep pan in oven as it preheats).
2. Heat a large skillet over medium-high heat. Add oil to pan; swirl to coat. Add poblano and corn; cook 5 minutes, stirring once. Add quinoa, salt, and spinach; saute 2 minutes or until spinach wilts. Remove from heat; stir in cheese.
3. Combine beans and hot sauce in a small bowl; mash with fork until smooth. Spread 2 1/2 tablespoons bean mixture on each of 4 tortillas; top each with 1/2 cup spinach mixture and 1 tortilla. Lightly coat quesadillas with cooking spray. Arrange quesadillas on preheated pan in oven; broil 3 minutes or until lightly browned, turning once.
4. Cut each quesadilla into 6 wedges. Serve with sour cream and lime.

canola oil, poblano chile, corn, quinoa, salt, fresh spinach, cheddar cheese, black beans, hot sauce, flour tortillas, cooking spray, light sour cream, lime wedges

Taken from www.myrecipes.com/recipe/crispy-vegetable-quesadillas (may not work)