Black bean & corn quesadillas

1 15.5 oz can black beans drained and rinsed
1 1/2 cups frozen corn kernels
1 table spoon olive oil
1 small onion
1 jalapeno pepper, seeded and finely chopped
2 cloves of garlic, minced
6 oz pepper jack cheese, shredded
salt and pepper (optional, leave out for lower sodium)
8 8-inch flour tortillas

I

In a bowl, coarsely mas black beans with a potato masher. Warm large skillet over med-high heat; add corn and cook 3 to 4 minutes stirring occasionally until corn begins to brown. Add corn to bowl with beans.
In same skillet, warm oil. Add onion and jalapeno and saute for 2 minutes. Add garlic saute for 1 minute longer. Stir mixture into corn and beans. Let cool to room temp, 5-10 minutes.
When cool stir in cheese and season with salt and pepper. Preheat oven to 200 degrees to keep tortillas warm while cooking the remaining tortillas. Spread tortilla out add 1/2 cup of filling and fold in half. Place in skillet, as many as yours will hold, and cook 3 minutes on each side or until tortilla is golden brown and cheese is melted. Place on baking sheet inside oven until finished cooking all quesadillas. Cut into wedges and serve.

Serving Size: 1 quesadilla

Number of Servings: 8

Recipe submitted by SparkPeople user TTSMOM143.