Vegetable Quesadillas With Fiesta Corn Salsa

• 2 (15 1/4-ounce) cans corn with red and green peppers, drained and divided
• 1 small jalapeno pepper, seeded and minced (optional)
• 3 tablespoons minced purple onion
• 1 small tomato, peeled, seeded, and diced
• 2 tablespoons lime juice
• 1 tablespoon olive oil
• 1 (8-ounce) package Southwestern pinto beans and rice, cooked
• 6 (8-inch) flour tortillas
• 1 1/2 cups (6 ounces) shredded Monterey Jack cheese with peppers
• Topping: sour cream, chopped fresh cilantro

1. Stir together 1 can corn, jalapeno pepper, if desired, and next 4 ingredients. Cover and chill.
2. Stir together pinto beans and rice mixture and remaining 1 can corn. Place 1/2 cup mixture on each flour tortilla; sprinkle evenly with 1/4 cup shredded Monterey Jack cheese, and fold tortilla in half.
3. Cook quesadillas in a nonstick skillet coated with vegetable cooking spray over medium-high heat about 2 minutes on each side or until cheese melts. Serve with corn salsa and desired toppings.

corn with, pepper, purple onion, tomato, lime juice, olive oil, pinto beans, flour tortillas, shredded monterey jack cheese with peppers, topping sour cream

Taken from www.myrecipes.com/recipe/vegetable-quesadillas-with-fiesta-corn-salsa (may not work)