Name: Black Bean and Corn Quesadillas
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Cuisine: Mexican
Ingredients: 8 flour tortillas (8-inch); 1 cup shredded Monterey Jack cheese; 1 cup shredded cheddar cheese; 1 can black beans, rinsed and drained (15 oz); 1 cup frozen corn, thawed; 0.5 cup diced red onion; 0.25 cup chopped fresh cilantro; 1 tsp chili powder; 0.5 tsp ground cumin; 1 tbsp vegetable oil; salsa and sour cream, for serving

Instructions

1. In a medium bowl, combine black beans, corn, red onion, cilantro, chili powder, and cumin. Mix well. 2. Heat vegetable oil in a large skillet or griddle over medium heat. 3. Place one tortilla in the skillet. Sprinkle half of one side with a mix of Monterey Jack and cheddar cheese. Spoon about 1/4 cup of the black bean mixture over the cheese. 4. Fold the other half of the tortilla over the filling to create a half-moon shape. Cook for 2-3 minutes per side, until golden brown and cheese is melted. 5. Repeat with remaining tortillas and filling. Slice into wedges and serve immediately with salsa and sour cream.