Hot-Smoked Salmon Quesadillas

Ingredients

• ¾ cup (3 ounces) shredded Monterey Jack cheese
• ¼ cup reduced-fat sour cream
• ¼ cup chopped fresh cilantro
• Cilantro sprigs (optional)
• 6 (10-inch) flour tortillas
• Lime wedges (optional)
• 1 (15-ounce) can black beans, rinsed and drained
• + 10 more ingredients
• • ¾ cup halved grape tomatoes
  • ¾ cup finely chopped red onion
  • 3 tablespoons fresh lime juice, divided
  • ¹/₈ teaspoon salt
  • ½ cup diced peeled avocado
  • 1 jalapeño pepper, seeded and minced
  • Cooking spray
  • 1 (4.5-ounce) package hot-smoked salmon, flaked
  • ²/₃ cup no-salt-added whole-kernel corn, drained
  • ¹/₃ cup (1 1/2 ounces) grated cotija cheese

Combine 2 tablespoons juice, onion, and next 5 ingredients (through salmon), stirring well. Combine cheeses. Divide half of cheese mixture evenly among 3 tortillas. Top each tortilla with about 1 1/3 cups bean mixture. Sprinkle evenly with remaining cheese. Top with remaining 3 tortillas. Heat a ...

View full recipe at My Recipes