Spinach, Black Bean & Corn Quesadillas with Salsa

Quesadillas  Spinach, Black Bean & Corn Quesadillas with Salsa

1 Tbsp olive oil
1 15 ounce can black beans, drained
1 10 ounce package frozen chopped spinach, thawed
1 cup frozen corn kernels, thawed
¼ cup fresh cilantro, chopped
1 tsp ground cumin
10 small flour tortillas
2 cups cheddar and Monterey Jack cheeses, grated
salsa and low or nonfat sour cream, to serve with

Heat olive oil in a skillet, add black beans, spinach, corn, cilantro, and cumin. Cook until heated through, and herbs and spices begin to release some of their fragrance. Spoon heated bean mixture onto one side of each tortilla, sprinkle with cheese, and roll up.

Place each rolled quesadilla into a covered baking dish, and set in a moderate oven (I suggest 350-degrees), until cheese melts. Serve with your favorite salsa and a low or nonfat sour cream. Makes 10.

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