Black Bean and Corn Quesadillas

Perfect for a weekend lunch or for a larger meal, serve with tortilla soup (comming soon) or Tommy's Rice and Beans. 

Prep time: 15 minutes

Total time: 30 minutes

Serves: 2-4 

1/3 C frozen corn (white corn is sweetest)

Vegetable oil

1/3 C red onion, minced

1 t garlic, minced

½ t chili powder

1/3 C canned black beans

2 t fresh lime juice

Flour tortillas

2/3 C Monterey Jack cheese (Pepper Jack is best), shredded

Heat 10” nonstick skillet over medium-high heat until hot.  Add corn and cook, stirring occasionally, until kernels begin to brown and pop (3-5 minutes). Transfer to a bowl.  Heat 2 t vegetable oil in the same skillet over medium heat until shimmering.  Add red onion and cook until softened (3 minutes).  Add garlic and chili powder and cook until fragrant, about 1 minutes.  Stir in black beans and cook until heated through, about 1 minute. Return corn to skillet and gently press mixture with spatula to lightly crush beans. Transfer mixture to a bowl and stir in lime juice.  Season with salt. 

Wipe out skillet with paper towels and return pan to medium heat until hot.  Place tortilla in skillet and toast until soft and puffed slightly at edges, about 2 minutes.  Flip tortilla and toast until puffed and slightly browned, 1-2 minutes. Slip tortilla on to cutting board.  Repeat with next tortilla while assembling first quesadilla.  

Sprinkle 1/3 C cheese and bean mixture over half of tortilla, leaving ½” boarder around edge. Fold tortilla in half and press to flatten.  Place two completed tortillas back in skillet and cook until crisp on both sides, 1-2 minutes.  Serve immediately with or without your favorite salsa.