Black-Bean and Goat-Cheese Quesadillas

• 1 (15 ounce) can black beans, rinsed and drained (1 1/2 cups)
• 3 ounces goat cheese, crumbled (1/2 cup)
• 1 medium tomatoes, seeded and coarsely chopped
• 34 cup corn kernel (from 2 cooked ears of corn, or frozen corn, cooked as directed)
• 2 scallions, coarsely chopped
• 1 tablespoon coarsely chopped fresh oregano
• 1 12 teaspoons coarsely chopped fresh oregano
• coarse salt & freshly ground black pepper
• 10 (6 inch) corn tortillas or 10 (6 inch) flour tortillas

1. Mash 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 a grill pan over medium heat.
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. Grill quesadillas, 1 or 2 at a time, until grill marks appear and filling is hot, about 2 minutes per side.
9. Cut into wedges, and serve warm.

black beans, goat cheese, tomatoes, corn kernel, scallions, fresh oregano, fresh oregano, salt, corn tortillas

Taken from www.food.com/recipe/black-bean-and-goat-cheese-quesadillas-322460 (may not work)