Black Bean & Corn Quesadilla

• burrito size flour tortillas
• margarine or butter
• shredded Colby-jack, cheddar-jack, or pepper-jack cheese
• black beans (canned works fine)
• corn (canned or frozen/thawed)
• avocado, smashed up a little with some salt to taste
• sour cream - as topping
• diced tomato - as topping
• chopped fresh cilantro - for garnish
• Optional: left-over meat from the night before, chopped up (grilled chicken, beef roast, and pork works well) I bet shrimp would be yummy, but who ever has left-over shrimp?

Butter 2 tortillas on one side, place butter-side-down in preheated nonstick skillet or griddle.

Add layer of cheese, beans, corn, avocado, then cheese again. Cover with other buttered tortilla (butter side out). Flip when browned. Cool for a minute before cutting into wedges. Serve with sour cream, diced tomato, and fresh cilantro.

Delicious Variation:

• Colby jack cheese
• sauteed onion
• sauteed bell peppers
• left over grilled chicken or shrimp

The idea here is to use whatever you have left over. You can add any veggies or meats that sound good to you. I like to do this with left over pot roast the next day when there isn't enough to make stew and you don't want to let it go to waste.