Refried Bean-And-Corn Quesadillas

• 1/2 cup frozen whole-kernel corn, thawed
• 2 tablespoons thinly sliced green onions
• 1/4 teaspoon ground cumin
• 1 (16-ounce) can fat-free refried beans
• 8 (8-inch) fat-free flour tortillas
• 3/4 cup (3 ounces) shredded Monterey Jack cheese with jalapeno peppers
• Vegetable cooking spray
• 1/2 cup nonfat sour cream
• Cilantro sprigs (optional)
• Jalapeno peppers (optional)

1. Combine first 4 ingredients in a medium bowl, and stir well. Spread about 1/2 cup bean mixture over each of 4 tortillas, and top each with 3 tablespoons cheese and remaining tortillas.
2. Coat a large nonstick skillet with cooking spray, and place over medium-high heat until hot. Add 1 quesadilla, and cook 3 minutes on each side or until golden. Remove quesadilla from skillet; set aside, and keep warm. Repeat procedure with remaining quesadillas.
3. Cut each quesadilla into 4 wedges. Serve warm with sour cream. Garnish with cilantro sprigs and jalapeno peppers, if desired.

corn, green onions, ground cumin, beans, flour tortillas, shredded monterey jack cheese, vegetable cooking spray, nonfat sour cream, cilantro, peppers

Taken from www.myrecipes.com/recipe/refried-bean-and-corn-quesadillas (may not work)