Black Bean & Corn Vegetable Quesadillas

Directions

• In a bowl, combine tomatoes, onion, cilantro, lime juice, cumin and salt.
• In a second bowl, mash beans; stir in chipotle.
• Working one at a time, top half of each tortilla with one quarter of the avocado slices, Black Bean & Corn Salsa, one cup spinach and four tablespoons cheese; fold in half.
• Heat a large nonstick skillet over medium-high heat; add one quesadilla and cook, flipping once, until both sides are brown and crispy, 1 to 2 minutes per side.
• Repeat with remaining quesadillas.
• Let cool slightly, cut each quesadilla into 3 wedges, serve with tomato salsa.