Quesadillas with Pinto Beans And Corn

1 (15oz) can corn kernals, drained and rinsed
1 (15oz) can pinto (or spicy pinto) beans, drained and rinsed (for spice of regular pinto bean, you can add 1/4 teaspoon ground chipotle to mix)
2 whole scallions, trimmed and chopped
2 Tablespoons chopped cilantro
½ teaspoon salt
½ teaspoon freshly ground pepper
¼ cup shredded cheese of choice (cheddar, mozzarella)
Eight 6-inch flour tortillas, or 4-5 large tortillas
About 1 cup taco sauce or tomato salsa

Preheat oven to 400 F. In a mixing bowl, combine the corn, beans, scallions, cilantro, salt, pepper, and cheese. Arrange the tortillas on two large baking pans. Spread about ½ cup of the bean and corn mixture over half of each of the tortillas. Fold over the remaining sides. Bake until the tortillas are lightly browned, 6-8 minutes.

Using a wide spatula, transfer the quesadillas to a cutting board, and cut into desirable serving pieces. Spoon taco sauce and/or salsa over the top. (We also like to top with plain Greek yogurt, as a healthy replacement to sour cream)

Makes 8 quesadillas (4 servings) Vegetarian Times Low-Fat and Fast Mexican,p.51