Black Bean And Corn Quesadillas

• 1 16 oz. can black beans, rinsed and drained
• 1 Tbsp. olive oil
• 1 small onion, finely chopped
• 1 11 oz. can Mexican style corn (with peppers), drained
• 1 Tbsp. chili powder
• 1 tsp. cumin
• 1 pkg. baby spinach leaves, 5-6 oz.
• 6 8-inch fat free flour tortillas
• 1/2 c. shredded Monterey jack cheese

1. Heat oven to 400u0b0.
2. In a small bowl, mash 1 cup beans with a fork; set aside.
3. In a large non-stick skillet, heat oil over medium heat until hot.
4. Add onion, cook 10 to 15 minutes or until softened.
5. Stir occasionally.
6. Add corn, chili powder, cumin and remaining whole beans and cook 2 minutes, stirring frequently. Increase heat to medium-high.
7. Gradually add spinach, stirring 5 to 6 minutes or until wilted and water evaporates.
8. Spread mashed beans on one side of 4 tortillas (don't worry if they are dry and won't cover the whole tortilla).
9. Place on a large cookie sheet, bean side up.
10. Top tortilla with equal amounts of spinach mixture and sprinkle with cheese.
11. Place remaining tortillas on top of filling.
12. Bake 8 to 10 minutes.

black beans, olive oil, onion, corn, chili powder, cumin, baby spinach leaves, flour tortillas, shredded monterey jack cheese

Taken from www.cookbooks.com/Recipe-Details.aspx?id=142811 (may not work)