Quick quesadillas provide meat-free protein

Dave's been cooking a lot lately, and making really delicious, healthy dinners. I'm so grateful; I'm trying to hit the gym before I come home from work, and it is so nice to arrive home after some treadmill time to find something righteous for dinner. One night this week he made pork chops with apricot glaze, and couscous with spinach. Another night he made these excellent quesadillas, which are only about 420 calories per serving. Corn and beans provide plenty of protein and a few minutes under the broiler make these nice and crunchy.

Quesadillas with black beans and corn

1 tablespoon olive oil
2 cloves garlic, minced
2 cups chopped fresh tomatoes
1/2 cup cilantro (I love cilantro.)
1 15-ounce can black beans, rinsed and drained
4 8-inch flour tortillas
3/4 cup shredded Mexican blend cheese
1 cup frozen corn
Commercial picante sauce

Heat olive oil in a large skillet over medium-high heat. Add garlic, stir and cook for 30 seconds. Add tomatoes, cilantro, beans and corn. Cook five minutes. Place tortillas on a cookie sheet coated with cooking spray. Top each tortilla with 1/4 of the bean mixture and 3 tablespoons cheese. Fold in half. Spray tops of tortillas with cooking spray. Broil 3 minutes, until tortillas begin to brown. Let cool about 3 minutes before cutting each tortillas into three wedges.

Top with a dollop of salsa. Mmm.