Black Bean and Corn Quesadillas with Salsa

Quesadillas are versatile and easy to make. Combine your favourite flavours and use planned over foods such as grilled vegetables, beans, chicken and turkey. Top with salsa, yogurt or sour cream. Makes 2 Quesadillas

4 Ezekiel Sprouted Grain, Corn or Rice Tortillas
4 x 4 Tbsp. grated Cheese (optional) - L'Ancetre Cow's Milk Cheese or Woolwich Goat's Milk Feta
1 cup (240 ml) cooked Black Beans (Eden Organic w/o salt)
1 cup (240ml) cooked Corn (fresh or frozen)
6 – 8 Tbsp. Fresh-cut Tomatoes w/ Unrefined Sea Salt & Lime Juice Chopped fresh cilantro


In a lightly oiled large skillet over medium heat:
PLACE one tortilla
SPRINKLE with ¼ of the cheese mixture
LAYER with black beans and corn
SPRINKLE another ¼ of cheese
PRESS another tortilla on top
COOK for 2 – 3 minutes or until cheese is starting to melt
FLIP the tortilla and
COOK for 2 minutes
REMOVE from skillet,
CUT into wedges and PLATE
TOP with your favourite Salsa

Wheat Free: Use corn or rice tortillas
Dairy Free: Omit cheese or use rice cheese product
Low GI use sprouted wheat tortillas