Tomato and Black Bean Quesadilla

• 2 cans Fire Roasted Diced Tomatoes, Drained
• 1 can Black Beans, Rinsed
• 1 cup Frozen Whole Kernel Corn, Thawed
• 1/2 cups Chopped Onion
• 2 Tablespoons Chopped Fresh Cilantro
• 1/4 teaspoons Garlic Salt
• 1/4 teaspoons Cayenne Pepper
• 1 Tablespoon Lime Juice
• 1- 1/2 cup Shredded Mexican Cheese
• 6 whole Flour Tortillas

1. Mix all ingedients except cheese and tortillas.
2. This can be eaten immediately, or let it sit for a few hours or overnight to really bring out the flavors.
3. Feel free to use dried cilantro if you dont have fresh, and add more cayenne if you would like it with more heat.
4. To make the quesadillas, heat up a lightly sprayed nonstick pan and place a tortilla in it.
5. Sprinkle cheese over half the tortilla, then cover that half with the tomato black bean mixture.
6. Add another layer of cheese and then fold the other half of the tortilla on top.
7. Cook for a few minutes, and then flip and cook the other side.
8. This should be long enough to get it crispy golden outside, while melting the cheese and warming up the salsa on the inside.
9. Save any leftovers to eat as salsa, a topping for a Mexican salad, in a burrito, or to make more quesadillas!

tomatoes, black beans, kernel, onion, fresh cilantro, garlic salt, cayenne pepper, lime juice, mexican cheese, flour tortillas

Taken from tastykitchen.com/recipes/special-dietary-needs/vegetarian/tomato-and-black-bean-quesadilla/ (may not work)