Hot-Smoked Salmon Quesadillas

Ingredients

• 0.5 cup avocado diced peeled
• 15 ounce black beans rinsed drained canned
• 0.7 cup no-salt-added whole-kernel corn drained
• 1.5 ounces cotija cheese grated
• 6 10-inch flour tortillas ()
• 0.3 cup cilantro leaves fresh chopped
• 0.8 cup grape tomatoes halved
• 1  jalapeno minced seeded
• 3 tablespoons juice of lime fresh divided
• 0.3 cup cup heavy whipping cream sour reduced-fat
• 3 ounces monterrey jack cheese shredded
• 0.8 cup onion red finely chopped
• 0.1 teaspoon salt 
• 4.5 ounce hot-smoked salmon flaked

Equipment

• frying pan
• paper towels

Directions

1. Combine 2 tablespoons juice, onion, and next 5 ingredients (through salmon), stirring well.
2. Combine cheeses. Divide half of cheese mixture evenly among 3 tortillas. Top each tortilla with about 1 1/3 cups bean mixture.
3. Sprinkle evenly with remaining cheese. Top with remaining 3 tortillas.
4. Heat a large nonstick skillet over medium-high heat. Coat pan with cooking spray.
5. Place 1 quesadilla in pan; cook 4 minutes on each side or until golden.
6. Remove and keep warm. Wipe skillet clean with paper towels. Repeat procedure with remaining cooking spray and quesadillas.
7. Cut each quesadilla in half; cut each half into 3 wedges.
8. Combine remaining 1 tablespoon juice, tomatoes, avocado, sour cream, and salt; toss gently.
9. Serve with quesadillas.
10. Garnish with cilantro sprigs and lime wedges, if desired.