Hearty Quesadillas

Preheat oven to 400 F.

1 11 oz. can organic corn, drained
1 15 oz. can black or pinto beans, drained
3/4 c. chunky salsa
1 1/2 cups shredded organic Mexican cheese (blend of Cheddar and Jack)
1 small red onion, sliced thin (optional)
8 large whole grain flour tortillas
1/3 c. fresh cilantro
1/2 tsp. sea salt
1/4 tsp. freshly ground black pepper

In a large bowl mix corn, beans and salsa. Place 4 of the tortillas on a parchment paper lined cookie sheet. Top with half the cheese. Put bean mixture on top. Sprinkle with leftover cheese and onions if using, and place remaining tortillas on top. Bake for about 7 minutes or until cheese is melted.

Excellent when served with a tossed salad and avocados. You can also add chicken or beef to these quesadillas. They're hearty enough for dinner.