Black Bean, Roasted Corn And Goat Cheese Quesadillas - cooking recipe

Ingredients

2 cups corn kernels
2 (5 1/3 ounce) containers chavrie soft-type goat cheese
1/2 cup cilantro, chopped
1 teaspoon olive oil
1 cup onion, chopped
2 garlic cloves, minced (think I did 3 or 4)
1 cup salsa
1 teaspoon ground cumin
15 ounces canned black beans, undrained
16 small corn tortillas
1 cup salsa verde
1 cup nonfat sour cream

Preparation

Heat skillet over med-high heat. Add corn, saute 2 minutes or until browned. Place corn in small bowl, add goat cheese and cilantro; mix until well-blended and set aside.
In 1 tsp olive oil, saute onion and garlic for 3 minutes. Stir in 1 c salsa, cumin, and beans and bring to a boil. Reduce heat and simmer for 5 minutes or until thick. Mash the bean mixture slightly.
Remove from heat, stir in the corn/cilantro/goat cheese mixture.
Spread the mixture evenly over 8 tortillas, top each with 1 tortilla, pressing gently.
Cook each quesadilla in frying pan with cooking spray until golden - about 2 minutes a side.
Quarter each quesadilla, serve with salsa verde, sour cream and more salsa or green onions if desired.