Black Bean and Corn Quesadillas

Nutrition Facts
         One serving:
         4 wedges
         Calories:
         358
         Fat:
         9 g
         Saturated Fat:
         3 g
         Cholesterol:
         10 mg
         Sodium:
         900 mg
         Carbohydrate:
         56 g
         Fiber:
         5 g
         Protein:
         15 g

SERVINGS: 6
  
METHOD: Baked
TIME: Prep/Total Time: 25 min.
Ingredients:
         1 can (15 ounces) black beans, rinsed and drained, divided
         1 small onion, finely chopped
         2 teaspoons olive oil
         1 can (11 ounces) Mexicorn, drained
         1 teaspoon chili powder
         1 teaspoon ground cumin
         1 package (6 ounces) fresh baby spinach
         8 flour tortillas (8 inches)
         3/4 cup shredded reduced-fat Monterey Jack cheese or Mexican cheese blend
Directions:
In a small bowl, mash 1 cup beans with a fork. In a large skillet, saute onion in oil until tender. Add the corn, chili powder, cumin, mashed beans and remaining beans; cook and stir until heated through. Stir in spinach just until wilted.
    Place two tortillas on an ungreased baking sheet; spread each with a rounded 1/2 cup of bean mixture. Sprinkle each with 3 tablespoons of cheese; top with another tortilla. Repeat.
    Bake at 400° for 8-10 minutes or until cheese is melted. Cut each quesadilla into six wedges. Serve warm. Yield: 6 servings.