Corn and Black Bean Quesadillas

== Ingredients ==
* 8 (7- to 8-inch) corn or flour tortillas
* 1 tbsp vegetable oil
* 1 small onion, finely chopped
* 2 medium cloves garlic, minced
* 1 cup frozen corn, thawed
* 1 small fresh poblano or anaheim chile, finely diced
* ¾ tsp salt
* 15 oz can black beans, rinsed and drained
* 1 small ripe avocado, halved, pitted and peeled
* 2 tbsp fresh lime juice
* Fresh cilantro sprigs and prepared salsa for garnish (optional)
== Directions ==
# Preheat oven to 300°F.
# 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 ½ 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 ½ of each with about ¼ 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 ¼ 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.
Category:Quesadilla Recipes
Category:Avocado Recipes
Category:Black bean Recipes
Category:California chile Recipes
Category:Poblano pepper Recipes
Category:Corn Recipes
Category:Lime juice Recipes
Category:Vegetarian Recipes
Category:Onion Recipes