Black Bean Quesadillas With Warm Corn Salsa

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Oxmoor House


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1 tablespoon olive oil

2 cups chopped plum tomatoes (about 6 medium)

1 (15-ounce) can black beans, rinsed and drained

2 cups bagged baby spinach leaves

4 (8-inch) whole-wheat flour tortillas

Cooking spray

1 cup (4 ounces) preshredded reduced-fat Mexican blend cheese

1 cup frozen whole-kernel corn

1 cup chopped red bell pepper

1/4 cup chopped fresh cilantro

2 tablespoons fresh lime juice

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