Bean, Spinach and Corn Quesadillas

• 6 fajita-size flour tortillas (7- to 8-in.)
• 1 c. rinsed
• 1/2 of a canned chipotle pepper in adobo sauce
• 1 package frozen chopped spinach
• 1 c. canned
• 1 c. shredded reduced-fat Monterey Jack cheese
• 1/2 c. bottled tomato salsa
• 1 c. fat-free sour cream

1. Heat oven to 400F.
2. Coat a large baking sheet with nonstick spray.
3. Lay tortillas in a single layer on work surface.
4. Mash beans with chipotle pepper.
5. Spread on half of each tortilla.
6. Top beans with spinach, corn and cheese.
7. Fold tortillas in half, pressing top half firmly on filling.
8. Bake 10 minutes or until golden on bottom.
9. Flip over; bake 5 minutes more until crisp.
10. Cut each in 4 wedges.
11. Serve topped with salsa and sour cream.

flour tortillas, pepper, spinach, cheese, tomato salsa, sour cream

Taken from www.delish.com/recipefinder/bean-spinach-corn-quesadillas-120862 (may not work)