12 (6- to 8-inch) whole-wheat tortillas
Nonstick cooking spray
1 cup salsa
1 cup drained flaked white tuna
1/3 cup black beans, drained and rinsed
1/2 cup corn
1 cup shredded Monterey Jack or Mexican blend cheese
Preheat the oven to 450. Arrange 6 tortillas on baking sheet coated with nonstick cooking spray. Spread salsa on top of tortillas. In a small bowl, combine tuna, black beans, corn and cheese. Spoon equal portions on top of tortillas. Top each with another tortilla, pressing to adhere. Bake 5 to 8 minutes or until cheese melts and filling is heated through. Use pizza cutter to cut into wedges. Makes 6 quesadillas.