Black Bean and Corn Quesadillas

This is more of a hearty appetizer, but a finger food nonetheless! Besides, you really should try to incorporate some semblance of nutrition on your Super Bowl table, right? These quesadillas are so crazy good that you won't even know you're being healthy!

Black beans and corn are one of those combinations I like to talk about that just go together. Peas and corn, wine and cheese, all that. This is also a great option to serve to the vegetarians in your life. We have these for dinner about once a month or so and everyone gobbles them up. If you use the large, burrito style tortillas, one can of each black beans and corn will make approximately three to four quesadillas, so feel free to increase the amounts based on your needs. They're super easy to assemble so you can just make a whole bunch, slice them into wedges and arrange them on a platter for your football guests!

Black Bean & Corn Quesadillas

• 1 can of black beans (drained)
• 1 can of corn (drained)
• mexican blend shredded cheese
• tortillas
• salsa and sour cream for dipping

Directions:
Arrange black beans, corn and shredded cheese on one half of the tortilla.
Be sure not to over stuff or everything will fall out.
Fold the tortilla in half and microwave for about one minute so the cheese can melt and hold everything together. You can serve these just warmed in the microwave. If you want them crispy on the outside, spray a medium heat pan with cooking spray and toast them on each side for 3-5 minutes.
Serve with salsa or sour cream.