"This was inspired by a Bush's recipe I picked up in the grocery, which I adapted to our tastes :) Use your favorite barbecue sauce!"
plum tomato, chopped
( thawed, if using frozen)
1 (15 ounce) cans
black beans, rinsed and drained
1 1/2 cups
reduced-fat cheddar cheese, shredded
8 (8 inch)
Combine tomato, corn, black beans, onion, barbecue sauce, and cheese, mixing well.
Spread equal amounts of mixture onto half of each tortilla. Fold over and press gently to close.
Place two quesadillas in a nonstick pan heated over medium heat and cook until the tortilla is crisp, about 4 minutes, and then flip and cook the other side until crisp, about 4 minutes. Repeat with all quesadillas, adding a little oil or cooking spray, if necessary.
Cut quesadillas into triangles and garnish with cilantro before serving.