In the Kitchen | Black Bean Quesadillas with Corn Salsa

Last week I borrowed Cooking Light Weeknight from the library and have been experimenting with recipes all week.  This particular cookbook has a picture for every recipe and all the recipes that I've looked at are under 500 calories for a meal.  I love black beans, so the picture of this recipe really drew me in and I had to try it.

Black Bean Quesadillas with Corn Salsa
Source: Cooking Light Weeknight
Quesadillas:
1 tablespoon olive oil
1 1/2 teaspoons minced garlic
2 cups chopped plum tomatoes
1/2 cup chopped fresh cilantro
1 (15 oz) can black beans, rinsed and drained
4 (8 inch) flour tortillas
Cooking spray
3/4 cup (3 oz) preshredded 4-cheese Mexican blend cheese (Instead, I used a mixture of cheddar and pepper jack.  The pepper jack added a nice spice to the quesadillas.)

Preheat broiler.  Heat olive oil in a large skillet over medium-high heat. Add garlic, saute 30 seconds. Add tomatoes, cilantro and beans; cook 5 minutes or until liquid evaporates, stirring occasionally.

Place tortillas on a baking sheet coated with cooking spray. Top each tortilla with 1/2 cup bean mixture and 3 tablespoons cheese; fold in half. Lightly coat tops with cooking spray. Broil 3 minutes or until cheese melts and tortillas begin to brown. Cut each tortilla into 3 wedges.

Salsa:
1 cup frozen whole-kernel corn
1/2 cup chopped fresh cilantro
2 tablespoons lime juice
1/2 teaspoon minced garlic
1 red bell pepper, chopped

Combine all ingredients in a small saucepan. Bring to a boil over high heat and cook 2 minutes, stirring frequently.

Yield: 4 servings
1 serving is 3 quesadilla wedges and about 1/3 cup salsa)
Calories: 420

If you chop all the veggies the night before and keep in the refrigerator, this recipe comes together very quickly.  It was really tasty and made a great leftovers for lunch the next day!

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