Starving-Student Pinto Beans and Corn Stew

Two 16-ounce cans of pinto or pink beans
2 cups of whole kernel corn
One 16-ounce can of Mexican-style stewed tomatoes, with the liquid
1 jalapeno, seeded and minced, or one small can of mild green chilies, chopped

Combine all the ingredients in a large saucepan and bring to a simmer.

Cover and cook gently over low heat for 15 minutes.

Serve with simple quesadillas.