Corn and Black Bean Quesadillas

4 (8-inch) flour tortillas
2 tsp vegetable oil
1 small onion -- finely chopped
2 lg cloves garlic -- minced
1/2 cup corn -- frozen thawed fine
1 lg jalapeno pepper (or other chile) -- finely diced
3/4 tsp coarse salt
1/2 15 oz can black beans -- rinsed & drained
1/2 avocado -- halved & pitted
1 tbsp fresh lime juice
cilantro sprigs -- for garnish
prepared salsa -- for garnish

Preheat oven to 300°F. Stack tortillas, wrap in foil and bake until soft and pliable, about 10 minutes. Meanwhile, in large nonstick skillet, heat oil over medium heat. Add onion and garlic and cook, stirring, until softened, 3 minutes. Add corn, chili and 1/2 tsp salt and cook until veggies are crisp-tender, 4 min. Add beans and mash coarsely with potato masher. Mix well and remove from heat. Place tortillas on work surface. Spread 1/2 of each with about 1/4 cup bean mixture, almost to edge. Fold each tortilla in half, pressing lightly to seal. Set aside. In medium bowl, using a fork, mash together avocado, lime juice and remaining 1/4 tsp salt. Set aside. Coat large heavy skillet, preferably cast-iron, with cooking spray, then heat over medium heat. Add 4 quesadillas and cook until golden brown, turning once, about 3 minutes per side. Repeat with more cooking spray and remaining quesadillas. Top each quesadilla with dollop of avocado mixture. Garnish with cilantro and salsa. Cut into wedges and serve hot.

Also, if you wish, preheat GF Grill. When hot, add one quesadilla at a time. Cook for 2 minutes until cheese is melted. Remove and add the next one until all are done. This will take less cooking spray and a little more time.