Black Bean Quesadillas

1  tablespoon		olive oil
2  cups		chopped plum tomatoes
15  ounces		black beans, drained and rinsed
4		(8-inch) flour tortillas
1		Cooking spray
3  ounces		preshredded Mexican blend cheese
2  tablespoons		Salsa
1  cup		frozen whole-kernel corn
1  cup		chopped fresh cilantro
2  tablespoons		fresh lime juice
2  tablespoons		bottled minced garlic
1/2  cup		red bell pepper, chopped

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Heat olive oil in a large skillet over medium-high heat. Add garlic; sauté 30 seconds. Add tomatoes, 1/2 cup cilantro, and beans; cook 5 minutes or until liquid evaporates, stirring occasionally. Place tortillas on a baking sheet coated with cooking spray. Top each tortilla with 1/2 cup bean mixture and 3 tablespoons cheese; fold in half. Lightly coat tops with cooking spray. Broil 3 minutes or until cheese melts and tortillas begin to brown. Cut each tortilla into 3 wedges.
To prepare salsa, combine corn and remaining ingredients in a small saucepan. Bring to a boil over high heat, and cook for 2 minutes, stirring frequently. Serve with quesadillas.