Corn and Black Bean Quesadillas - corn

Method

• Preheat oven to 300F.
• Stack tortillas, wrap in foil and bake until soft and pliable, about 10 minutes.
• Meanwhile, in large nonstick skillet, heat oil over medium heat.
• Add onion and garlic and cook, stirring often, until softened, about 3 minutes.
• Add corn, chili and 1/2 teaspoon salt and cook until vegetables are crisp-tender, about 4 minutes.
• Add black beans and mash coarsely with potato masher.
• Mix well and remove from heat.
• Place tortillas on work surface.
• Spread 1/2 of each with about 1/4 cup bean mixture, almost to edge.
• Fold each tortilla in half, pressing lightly to seal.
• Set aside.
• In medium bowl, using a fork, mash together avocado, lime juice and remaining 1/4 teaspoon salt.
• Set aside.
• Coat large heavy skillet, preferably cast-iron, with cooking spray, then heat over medium heat.
• Add 4 quesadillas and cook until golden brown, turning once, about 3 minutes per side.
• Repeat with more cooking spray and remaining quesadillas.
• Top each quesadilla with dollop of avocado mixture.
• Garnish with cilantro and salsa if desired.
• cut into wedges and serve hot.