Black Bean, Roasted Corn and Goat Cheese Quesadillas

combination of March 2009 and June 2001 recipes from Cooking Light

• Ready In: 35 mins
• Serves: 8
• Yields: 8 quesadillas

Ingredients

• 2  cups corn kernels
• 2 (5 1/3ounce) containers  chavrie soft-type  goat cheese
• 1⁄2 cup cilantro, chopped
• 1  teaspoon olive oil
• 1  cup onion, chopped
• 2  garlic cloves, minced (think I did 3 or 4)
• 1  cup salsa
• 1  teaspoon ground cumin
• 15  ounces canned black beans, undrained
• 16  small corn tortillas
• 1  cup salsa verde
• 1  cup nonfat sour cream

Directions

1. Heat skillet over med-high heat. Add corn, saute 2 minutes or until browned. Place corn in small bowl, add goat cheese and cilantro; mix until well-blended and set aside.
2. In 1 tsp olive oil, saute onion and garlic for 3 minutes. Stir in 1 c salsa, cumin, and beans and bring to a boil. Reduce heat and simmer for 5 minutes or until thick. Mash the bean mixture slightly.
3. Remove from heat, stir in the corn/cilantro/goat cheese mixture.
4. Spread the mixture evenly over 8 tortillas, top each with 1 tortilla, pressing gently.
5. Cook each quesadilla in frying pan with cooking spray until golden - about 2 minutes a side.
6. Quarter each quesadilla, serve with salsa verde, sour cream and more salsa or green onions if desired.