Corn and Black Bean Quesadillas

Ingredients

 * 8 (7- to 8-inch) corn or flour tortillas
 * 1 tbsp vegetable oil
 * 1 small onion, finely chopped
 * 2 medium cloves garlic, minced
 * 1 cup frozen corn, thawed
 * 1 small fresh poblano or anaheim chile, finely diced
 * ¾ tsp salt
 * 15 oz can black beans, rinsed and drained
 * 1 small ripe avocado, halved, pitted and peeled
 * 2 tbsp fresh lime juice
 * Fresh cilantro sprigs and prepared salsa for garnish (optional)

Directions

 * 1) Preheat oven to 300°F.
 * 2) Stack tortillas, wrap in foil and bake until soft and pliable, about 10 minutes.
 * 3) Meanwhile, in large nonstick skillet, heat oil over medium heat.
 * 4) Add onion and garlic and cook, stirring often, until softened, about 3 minutes.
 * 5) Add corn, chili and ½ teaspoon salt and cook until vegetables are crisp-tender, about 4 minutes.
 * 6) Add black beans and mash coarsely with potato masher.
 * 7) Mix well and remove from heat.
 * 8) Place tortillas on work surface.
 * 9) Spread ½ of each with about ¼ cup bean mixture, almost to edge.
 * 10) Fold each tortilla in half, pressing lightly to seal.
 * 11) Set aside.
 * 12) In medium bowl, using a fork, mash together avocado, lime juice and remaining ¼ teaspoon salt.
 * 13) Set aside.
 * 14) Coat large heavy skillet, preferably cast-iron, with cooking spray, then heat over medium heat.
 * 15) Add 4 quesadillas and cook until golden brown, turning once, about 3 minutes per side.
 * 16) Repeat with more cooking spray and remaining quesadillas.
 * 17) Top each quesadilla with dollop of avocado mixture.
 * 18) Garnish with cilantro and salsa if desired.
 * 19) Cut into wedges and serve hot.