Black Bean Quesadillas with Corn Salsa

These homemade quesadillas - literally 'little cheesy thing' - are as delicious as anything you'd find out at a Mexican restaurant - and no doubt healthier for you as well!

Heat a tablespoon of olive oil in a medium saucepan over medium-high heat. Add 1 and 1/2 teaspoons minced garlic and saute 30 seconds. (Note: as a time saver, you could purchase bottled minced garlic, which lasts in the fridge practically forever. I did chop fresh cloves, however).

Add 2 cups chopped plum tomato, 1/2 cup chopped cilantro, and one (15-ounce) can of black beans (rinsed and drained) and continue to cook for 5 minutes (the liquid should be evaporated), stirring occasionally.

Place 4 (8-inch) flour tortillas on a baking sheet coated with cooking spray - I chose the whole wheat tortillas from Whole Foods' 365 brand. Top each tortilla with a heaping 1/2 cup of the bean mixture and 3 tablespoons grated cheese - the original recipe called for "Mexican blend cheese" but I grated the vegan cheddar block - new and improved! - from Galaxy Foods.

Fold each tortilla in half and lightly coat the tops with cooking spray. Broil for 3 minutes. Cut each tortilla into 3 wedges.

While the quesadillas broil, combine 1 cup frozen corn, 1/2 cup chopped cilantro, 2 tablespoons fresh-squeezed lime juice, 1/2 tsp. minced garlic, and one chopped red bell pepper in a saucepan. Bring to a boil (yes, it will come to a boil, even though there's only a tiny bit of liquid on the bottom of the pan!) and continue to cook for 2 minutes, stirring frequently.

Place 3 quesadilla wedges on each of 4 plates. Top each with 1/3 cup of the salsa for 4 entrees of 420 calories. I wish I knew how to say "bon appetit" in Spanish!

Cost:
plum tomatoes
cilantro
canned black beans
flour tortillas
vegan cheddar cheese
frozen corn
limes
red bell pepper