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Spinach, Black Bean and Corn Quesadillas with Pico de Gallo

Source of Recipe

RFF


List of Ingredients

1 Tbsp. olive oil
1 15-oz. can black beans, drained
1 10-oz. package spinach, thawed
1 cup frozen corn, thawed
1/4 cup fresh cilantro, chopped
1 tsp. ground cumin
6 - 8 flour tortillas
2 cups cheddar and Monterey Jack cheeses, grated


Recipe

Heat olive oil in a skillet and add black beans, spinach, corn, cilantro and cumin. Cook for several minutes. Spoon onto one half of each flour tortilla and sprinkle with cheese. Fold over and place back in skillet over low heat just long enough to melt cheese. Slice in half and serve with Pico de Gallo.

Pico de Gallo

2 cups Roma tomatoes, chopped
1 small onion, chopped
1/4 cup fresh cilantro, chopped
2 serrano or jalapeno chiles, seeded and chopped
1 clove garlic, minced
1/3 cup Mexican beer
1 Tbsp. fresh lime juice
Salt to taste

Combine all ingredients and mix well.