Corn and Black Bean Quesadillas

1- 15.5oz Can Black Beans (rinsed and drained)
1 1/2 cup Frozen Corn Kernels (thawed)
1 Tbsp Canola Oil (consider Smart Balance)
1 Small Onion (chopped)
1 Jalapeno (seeded and finely chopped)
2 Garlic Cloves (minced)
6 oz Pepper Jack Cheese (shredded)
Salt and Pepper
8-8inch Flour Tortillas (consider Mission Carb Balance)

In a bowl, coarsely mashed beans with potato masher. Warm a large skillet over med-high heat; add corn and cook for 3-4 minutes, strirring occasionally, until corn begins to brown. Add corn to bowl with beans. In same skillet, warm oil. Add onion and jalapeno and saute for 2 minutes. Add garlic and saute 1 minute longer. Stir mixture into bowl with beans and corn. Let mixture cool to room temperature, about 10 minutes. When cool, stir in cheese and season with salt and pepper. Preheat oven to 200F. Spread a tortilla out on a work surface and spread a 1/2 cup portion of bean mixture over half. Fold tortilla in half. Repeat with remaining tortillas and bean mixture. Warm a skillet over med-high heat. Cook as many tortialls as fit in the skillet, 3 minutes, then flip quesadillas and cook until golden brown and crispy and cheese is melting, 2-3 minutes longer. Place quesadillas on a baking sheet and keep warm in oven while you cook the remaining quesadillas. Cut into wedges and serve with a side of salsa or pico de gallo.