Quesadillas:
\n1 T. olive oil
\n1 1\/2 tsp. bottled minced garlic
\n2 C. chopped plum tomatoes
\n1\/2 C. chopped fresh cilantro
\n1 (15-oz.) can black beans, drained and rinsed
\n4 (8-inch) flour tortillas
\nCooking spray
\n3\/4 C. (3 oz.) preshredded Mexican blend cheese<\/p>\n
Salsa:
\n1 C. frozen whole-kernel corn
\n1\/2 C. chopped fresh cilantro
\n2 T. fresh lime juice
\n1\/2 tsp. bottled minced garlic
\n1 red bell pepper, chopped<\/p>\n
To prepare the quesadillas, preheat the broiler. Heat olive oil in a large skillet over medium-high heat. Add garlic; saut\u00e9 30 seconds. Add tomatoes, 1\/2 C. 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 C. bean mixture and 3 T. 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. To prepare salsa, combine corn and remaining ingredients in a small saucepan. Bring to a boil over high heat, and cook for 2 minutes, stirring frequently. Serve with quesadillas.<\/p>\n
Yield: 4 servings
\nServing size: 3 quesadilla wedges and about 1\/3 C. salsa<\/p>\n
Calories: 420
\nFat: 14.4g
\nFiber: 10.3g<\/p>\n","protected":false},"excerpt":{"rendered":"
Quesadillas: 1 T. olive oil 1 1\/2 tsp. bottled minced garlic 2 C. chopped plum tomatoes 1\/2 C. chopped fresh cilantro 1 (15-oz.) can black beans, drained and rinsed 4 (8-inch) flour tortillas Cooking spray 3\/4 C. (3 oz.) preshredded Mexican blend cheese Salsa: 1 C. frozen whole-kernel corn 1\/2 C. chopped fresh cilantro 2 T. fresh lime juice 1\/2 tsp. bottled minced garlic 1 red bell pepper, chopped To prepare the quesadillas, preheat the broiler. Heat olive oil in…<\/p>\n