Wild Mushroom Quesadillas with Warm Black Bean Salsa

-- from a Rachael Ray cookbook

Extra - virgin olive oil
16 crimini mushrooms (or 4 portabello caps), thinly sliced
16 shiitake mushrooms thinly sliced
1 tblsp fresh thyme, chopped (or 1 tsp dried)
2 cups shredded sharp cheddar
4 large flour tortillas

1 tblsp extra-virgin olive oil
1 small onion finely chopped
2cloves garlic finely chopped
1 jalapeno seeded and chopped
1 can black beans drained
1 cup frozen corn
1/4 cup sun dried tomatoes in oil, chopped
1/4 -1/2 cup smoky barbecue sauce
salt and pepper

Heat oil over medium heat, add mushrooms, season with salt, pepper and thyme, and saute until dark and tender about 10 minutes.

For salsa, return skillet to the stove over medium heat, add more olive oil and cook onion, garlic and jalapeno 2-3 minutes, then add beans and corn. Stir in sun dried tomatoes and BBQ sauce. Season with salt and pepper and heat through.

Make quesadillas in skillet, dividing the cheese and mushrooms. Cut each quesadilla into wedges and serve with warm salsa for a topping.