Black Bean ‘N’ Corn Quesadillas

• 1 can (15 ounces) black beans, rinsed and drained, divided
• 2 teaspoons olive oil
• 1 small onion, finely chopped
• 1 can (11 ounces) Mexicorn, drained
• 1 teaspoon ground cumin
• 1 teaspoon chili powder
• 6 ounces fresh baby spinach (about 8 cups)
• 8 flour tortillas (8 inches)
• 3/4 cup shredded reduced-fat Colby-Monterey Jack cheese or Mexican cheese blend

1. Preheat oven to 400u0b0. In a small bowl, mash 1 cup of the beans with a fork.
2. In a large skillet, heat oil over medium-high heat. Add onion; cook and stir until tender. Stir in corn, cumin, chili powder, mashed beans and the remaining beans; heat through. Stir in spinach just until wilted.
3. Spread four tortillas with bean mixture; sprinkle with cheese. Top with remaining tortillas. Place on two ungreased
4. .
5. Bake 8-10 minutes or until cheese is melted. Cut each into six wedges.

black beans, olive oil, onion, mexicorn, ground cumin, chili powder, baby spinach, flour tortillas, cheese

Taken from www.tasteofhome.com/recipes/black-bean-n-corn-quesadillas/ (may not work)