Spinach, Black Bean and Corn Quesadillas with Pico de Gallo

Spinach, Black Bean and Corn Quesadillas with Pico de Gallo

1 Tbsp. olive oil
1 15 oz. can black beans, drained
1 10 oz. package frozen 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 side 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.

The Skinny: Please feel free to use fresh spinach and corn if it is available. We are entering the wonderful days of summer here in Virginia when many veggies are available fresh and we intend to take full advantage of this situation. Use low fat or fat free tortillas and low fat cheese.

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. Allow to sit for a couple of hours before serving to allow flavors to blend. We do not put our salsas in the refrigerator because tomatoes hate the refrigerator and you will lose lots of the flavor