Black Bean and Corn Quesadillas

In a medium bowl, stir together beans, corn and cheese. Spread about 3/4 cup on half of each tortilla. Fold tortillas in half, pressing gently to flatten.

Heat 1 teaspoon oil in a large nonstick skillet over medium heat.  Place 2 tortillas in hot skillet and cook, 1-1/2 to 2 minutes per side, or until golden.  Transfer to a cutting board. Repeat with remaining 1 teaspoon oil and quesadillas.  Cut quesadillas into wedges and if desired, serve with salsa and sour cream.