Black Bean and Corn Quesadillas

Instructions

1. 1

   In a mixing bowl, combine 1 can (15 oz) of drained and rinsed black beans, 1 cup of thawed frozen corn, 1 minced jalapeño (seeded), and ½ finely diced red bell pepper. Add ½ teaspoon of cumin, ½ teaspoon of chili powder, and ¼ teaspoon of garlic powder, then season with salt and pepper to taste. Mix well to ensure the spices are evenly distributed.

2. 2

   Heat ½ tablespoon of olive oil in a large skillet over medium heat. Lay one 10-inch flour tortilla flat in the pan, and scatter ¼ of the shredded Monterey Jack cheese (2 cups total) over one half of the tortilla. Top with ¼ of the bean mixture, then fold the plain half over the filled half to form a semicircle.

3. 3

   Cook the quesadilla for 3–4 minutes until the bottom is golden brown and crispy. Carefully flip it using a wide spatula and cook for an additional 2–3 minutes until the second side is equally golden and the cheese is fully melted.

4. 4

   Transfer the cooked quesadilla to a cutting board and slice it into 3 wedges. Repeat the process with the remaining tortillas and filling.

5. 5

   Serve the quesadillas warm with sour cream, salsa, guacamole, and fresh cilantro for a delicious meal.