Veggie Quesadilla Triangles

• 1 plum tomato, chopped
• 12 cup corn kernel (thawed, if using frozen)
• 1 (15 ounce) can black beans, rinsed and drained
• 1 small onion, chopped
• 13 cup barbecue sauce
• 1 12 cups reduced-fat cheddar cheese, shredded
• 8 (8 inch) tortillas
• 2 tablespoons cilantro, chopped (optional)

1. Combine tomato, corn, black beans, onion, barbecue sauce, and cheese, mixing well.
2. Spread equal amounts of mixture onto half of each tortilla.
3. Fold over and press gently to close.
4. Place two quesadillas in a nonstick pan heated over medium heat and cook until the tortilla is crisp, about 4 minutes, and then flip and cook the other side until crisp, about 4 minutes.
5. Repeat with all quesadillas, adding a little oil or cooking spray, if necessary.
6. Cut quesadillas into triangles and garnish with cilantro before serving.
7. Serve with guacamole, salsa, or sour cream!

tomato, corn kernel, black beans, onion, barbecue sauce, cheddar cheese, tortillas, cilantro

Taken from www.food.com/recipe/veggie-quesadilla-triangles-416463 (may not work)