Black Bean Quesadillas with Corn Salsa

Ingredients

• 0.5 teaspoon bottled garlic minced
• 1.5 teaspoons bottled garlic minced
• 15 ounce black beans drained and rinsed canned
• 1 cup whole-kernel corn frozen
• 4 8-inch flour tortillas ()
• 0.5 cup cilantro leaves fresh chopped
• 2 tablespoons juice of lime fresh
• 1 tablespoon olive oil 
• 2 cups plum tomatoes chopped
• 1  bell pepper red chopped
• 3 ounces preshredded mexican blend cheese 

Equipment

• frying pan
• baking sheet
• sauce pan
• broiler

Directions

1. To prepare the quesadillas, preheat the broiler.
2. Heat olive oil in a large skillet over medium-high heat.
3. Add garlic; saut 30 seconds.
4. Add tomatoes, 1/2 cup cilantro, and beans; cook 5 minutes or until liquid evaporates, stirring occasionally.
5. 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.
6. Cut each tortilla into 3 wedges.
7. 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.
8. Serve with quesadillas.