Black Bean Quesadillas with Cilantro-Lime Rice

Instructions

1. 1

   Prepare rice according to package directions, then fluff and stir in lime juice, cilantro and salt.

2. 2

   Drain and mash black beans with drained canned tomatoes, corn, minced jalapeño and salt, then warm in a skillet.

3. 3

   Spread bean mixture onto half of each tortilla, fold in half, then cook quesadillas in a dry skillet over medium-high heat until golden and crispy on both sides.

4. 4

   Cut each quesadilla into triangles.

5. 5

   Serve quesadillas with cilantro-lime rice on the side.