These quesadillas take very little time to prepare. As such, they make a perfect mid-week meal. If you don’t have goat cheese on hand, regular cheddar is a fine substitute.

• Ingredients
• 4 large flour tortillas
• 1 tablespoon olive oil
• 1 clove garlic, minced
• 1 cup canned black beans, rinsed and drained
• 1 cup frozen corn
• 1 cup feta cheese
• 1/2 cup spinach
• 1 teaspoon cumin
• 1 teaspoon chili powder
• 1 teaspoon oregano
• 1 teaspoon seasoning salt
• 2 tablespoons fresh cilantro, chopped
• Sour Cream (optional)
• Salsa (optional)

Directions:

Heat the oil in a large skillet over medium heat. Add onion and garlic and saute for 5 minutes until the onion is softened. Add the beans, corn, and seasoning and continue to cook for 5 minutes until the corn has thawed. Add the feta cheese and spinach and stir for a few minutes until the cheese starts to melt the the spinach is wilted. Set aside. In a separate pan, set the heat to low and add your first tortilla (or use a large griddle on low heat to make multiple tortillas at once) Fill half of the tortilla with about 3 tbsp. of the vegetable mixture and spread thinly. Fold the other half of the tortilla over and cover with a lid. This will help melt the cheese completely. Cook for 1 minute. Remove the lid and using a spatula, flip the quesadilla over and cook the other side for an additional minute until crispy. Repeat with remaining tortillas.  To slice, use a pizza wheel or sharp knife and cut into quarters. Serve with fresh cilantro, sour cream and salsa.