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

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
One quarter cup fresh cilantro, chopped
2 serrano or jalapeno chiles, seeded and chopped
1 clove garlic, minced
One third cup Mexican beer
1 Tbsp. fresh lime juice
Salt to taste

Combine all ingredients and mix well.

The Skinny: For the Quesadillas, use light cheeses and fat free tortillas. Also, use fresh spinach and fresh sweet corn cut off the cob in place of the frozen corn.