Black Bean And Corn Quesadillas

• 1 cup (4 ounces) shredded reduced-fat Monterey Jack cheese
• 3/4 cup canned no-salt-added black beans, rinsed and drained
• 1/2 cup frozen whole-kernel corn, thawed
• 1/3 cup chopped onion
• 1/3 cup finely chopped fresh cilantro
• 4 (8-inch) fat-free flour tortillas
• 3/4 cup seeded, finely chopped tomato
• 3/4 cup salsa
• 1/4 cup nonfat sour cream
• 1/4 cup finely chopped fresh cilantro

1. Combine first 5 ingredients in a small bowl; toss lightly. Lightly brush tortillas with water. Divide bean mixture evenly among tortillas, arranging just off-center of each. Fold tortilla in half. Place on a large baking sheet. Bake at 400u0b0 for 8 to 10 minutes or until cheese melts and tortillas are crisp.
2. Cut each quesadilla into 3 wedges. Top each wedge with 1 tablespoon tomato, 1 tablespoon salsa, 1 teaspoon sour cream, and 1 teaspoon cilantro.

cheese, salt, corn, onion, fresh cilantro, flour tortillas, tomato, salsa, nonfat sour cream, fresh cilantro

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