Corn and Black Bean Quesadillas

• 8 (7- to 8-inch) corn or flour tortillas
• 1 Tbs. vegetable oil
• 1 small onion, finely chopped
• 2 medium cloves garlic, minced
• 1 cup frozen corn, thawed
• 1 small fresh poblano or anaheim chili, finely diced
• 3/4 tsp. salt
• 15-oz. can black beans, rinsed and drained
• 1 small ripe avocado, halved, pitted and peeled
• 2 Tbs. fresh lime juice
• Fresh cilantro sprigs and prepared salsa for garnish (optional)

1. Preheat oven to 300F.
2. Stack tortillas, wrap in foil and bake until soft and pliable, about 10 minutes.
3. Meanwhile, in large nonstick skillet, heat oil over medium heat.
4. Add onion and garlic and cook, stirring often, until softened, about 3 minutes.
5. Add corn, chili and 1/2 teaspoon salt and cook until vegetables are crisp-tender, about 4 minutes.
6. Add black beans and mash coarsely with potato masher.
7. Mix well and remove from heat.
8. Place tortillas on work surface.
9. Spread 1/2 of each with about 1/4 cup bean mixture, almost to edge.
10. Fold each tortilla in half, pressing lightly to seal.
11. Set aside.
12. In medium bowl, using a fork, mash together avocado, lime juice and remaining 1/4 teaspoon salt.
13. Set aside.
14. Coat large heavy skillet, preferably cast-iron, with cooking spray, then heat over medium heat.
15. Add 4 quesadillas and cook until golden brown, turning once, about 3 minutes per side.
16. Repeat with more cooking spray and remaining quesadillas.
17. Top each quesadilla with dollop of avocado mixture.
18. Garnish with cilantro and salsa if desired.
19. cut into wedges and serve hot.

corn, vegetable oil, onion, garlic, frozen corn, fresh poblano, salt, black beans, avocado, lime juice, cilantro

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