Black Bean Quesadillas With Corn Salsa

• 1 tablespoon olive oil
• 1 12 teaspoons bottled minced garlic
• 2 cups chopped plum tomatoes
• 12 cup chopped fresh cilantro
• 15 ounces black beans
• 4 (8 inch) flour tortillas
• cooking spray
• 3 ounces preshredded Mexican blend cheese (optional)
• 1 cup frozen whole kernel corn
• 12 cup chopped fresh cilantro
• 2 tablespoons fresh lime juice
• 12 teaspoon bottled minced garlic
• 1 red bell pepper, chopped

1. Note: Black Beans can be canned or you can cook your own.
2. They should be cooked.
3. For Vegan omit the cheese or sub in a Vegan Cheese.
4. Preheat the broiler.
5. In large hot skillet over med high heat place the olive oil to get hot then add garlic; saute 30 seconds.
6. Then add the tomatoes, 1/2 cup cilantro, and beans and cook 5 minutes or until liquid evaporates.
7. Stir occasionally.
8. Place tortillas on a baking sheet coated with cooking spray.
9. Top each tortilla with 1/2 cup bean mixture and 3 tablespoons cheese; fold in half.
10. Lightly coat tops with cooking spray.
11. Broil 3 minutes or until cheese melts and tortillas begin to brown.
12. Cut each tortilla into 3 wedges.
13. SALSA: Combine ingredients in a saucepan.
14. Bring to a boil over high heat, and cook for 2 minutes, stirring frequently.
15. Serve with quesadillas.

olive oil, garlic, tomatoes, fresh cilantro, black beans, flour tortillas, cooking spray, blend cheese, kernel corn, fresh cilantro, lime juice, garlic, red bell pepper

Taken from www.food.com/recipe/black-bean-quesadillas-with-corn-salsa-214306 (may not work)