From the ArcaMax Publishing, Recipes Newsletter:
http://www.arcamax.com/news/recipes/s-200735-817487
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.