Mexican Quesadillas

• 6 (10-inch) flour tortillas
• 3 cups shredded mozzarella cheese
• 1-1/2 cups canned corn (from a 11-ounce can), drained
• 1-1/2 cups canned black beans (from a 15-ounce can), rinsed and drained
• 1 ripe Hass avocado, peeled, pitted and sliced
• 1/2 cup prepared salsa
• 1/2 cup sour cream

Preparation

1. Heat a 12-inch skillet over medium heat.
2. Spray a tortilla with non-stick cooking spray. Place it flat on heated skillet for 1 minute and flip tortilla over.
3. Sprinkle 1 cup cheese on the tortilla, followed by 1/2 cup each corn and beans and 4 slices avocado.
4. Place another tortilla on top to make a sandwich. Cover pan with lid.
5. After 1 minute, flip the quesadilla.
6. When the cheese has melted, remove quesadilla and place on a warm plate; repeat with remaining tortillas, vegetables and cheese.
7. Cut each quesadilla into 4 wedges. Top each piece with a dollop of salsa and sour cream before serving.

Tips