Mexican Black Bean and Corn Quesadillas

Ingredients

• 1 cup black beans, canned, drained and rinsed
• 1 cup corn kernels, fresh or frozen
• 1 cup shredded cheddar cheese
• 8 small flour tortillas
• 1 tbsp olive oil
• 1 tsp ground cumin
• 1 tsp chili powder
• 1 pinch salt
• 1 pinch black pepper

• 1 cup sour cream
• 1 cup salsa
• 1 cup fresh cilantro, chopped

Method

1. 01
   In a large bowl, combine the black beans, corn, cumin, chili powder, salt, and black pepper. Mix until well combined.
2. 02
   Lay out 4 tortillas on a clean surface. Evenly distribute the black bean and corn mixture over each tortilla.
3. 03
   Sprinkle shredded cheese over the bean and corn mixture, then top with the remaining tortillas to form quesadillas.
4. 04
   Heat a large skillet over medium heat and add a portion of the olive oil.
5. 05
   Place one quesadilla in the skillet and cook for about 3-4 minutes on each side, until the tortilla is golden brown and the cheese is melted. Repeat with the remaining quesadillas.
6. 06
   Remove from the skillet and let cool slightly. Cut each quesadilla into wedges.
7. 07
   Serve with optional toppings such as sour cream, salsa, and fresh cilantro.