Wash hands with soap and water.
Gently rub produce under cold running water.
In a medium bowl, combine corn, tomatoes, and cilantro (or parsley). Mix well.
Spread 2 tablespoons of refried beans on 8 tortillas.
On remaining 8 tortillas, evenly spread 2 Tablespoons of cheese and 2 Tablespoons of corn mixture.
Cover each with 1 bean covered tortilla, bean side down to make a quesadilla.
In a large nonstick skillet over medium heat, heat 1 quesadilla for 1 to 2 minutes on each side or until cheese is melted and tortillas are toasted.
Remove quesadilla from skillet; repeat with remaining quesadillas.
To serve, cut each quesadilla into 4 wedges.
If desired, serve with non-fat sour cream and salsa.