Black Bean and Goat Cheese Quesadillas

• 1 can (15 Oz. Size) Black Beans, Rinsed And Drained
• 1/2 cups Crumbled Goat Cheese
• 1 Medium Tomato Coarsely Chopped
• 3/4 cups Frozen Corn, Thawed
• 2 Scallions, Coarsely Chopped
• 2 teaspoons Dried Oregano
• Coarse Salt And Freshly Ground Pepper
• 1 Tablespoon Olive Oil
• 10 Six- Inch Corn Tortillas

1. Mash the beans in a medium bowl until chunky.
2. Add goat cheese, tomato, corn, scallions, and oregano.
3. Season with salt and pepper, and stir until well combined.
4. Heat olive oil in a large pan.
5. Spread 1/2 cup bean mixture evenly over 1 tortilla, and top with another tortilla.
6. Repeat with remaining bean mixture and tortillas.
7. Raise heat to medium-high.
8. Cook quesadillas, 1 or 2 at a time, until golden brown and filling is hot, about 2 minutes per side.
9. Cut into wedges and serve warm.
10. Tip: Use a large spatula to flip quesadillas to avoid having the filling fall out into the pan.

black beans, goat cheese, tomato, frozen corn, scallions, oregano, salt, olive oil, six

Taken from tastykitchen.com/recipes/appetizers-and-snacks/black-bean-and-goat-cheese-quesadillas/ (may not work)