Black Bean and Corn Quesadillas

Instructions

1. 1

   Prepare the Filling

   • In a medium bowl, combine the rinsed and drained black beans, corn kernels, finely chopped red onion, green bell pepper, and fresh cilantro.
   • Add the lime juice, ground cumin, chili powder, smoked paprika, salt, and black pepper.
   • Stir everything together until the filling is well-mixed. Set aside.
2. 2

   Assemble the Quesadillas

   • Lay a tortilla on a clean, flat surface.
   • Sprinkle about 2 tablespoons of shredded cheese over one half of the tortilla.
   • Spoon approximately 1/8th of the black bean and corn mixture over the cheese.
   • Top the filling with another 2 tablespoons of cheese.
   • Fold the empty half of the tortilla over the filling to create a half-moon shape. Press down gently.
   • Repeat this process for the remaining 7 tortillas.
3. 3

   Cook the Quesadillas

   • Heat 1-2 teaspoons of vegetable oil in a large non-stick skillet or pan over medium heat.
   • Carefully place one or two quesadillas in the pan, ensuring not to overcrowd it.
   • Cook for 3-4 minutes on the first side, until the tortilla is golden brown and crispy.
   • Flip carefully with a spatula and cook for another 2-3 minutes on the other side, until the cheese is completely melted and the tortilla is golden.
   • Remove from the pan and place on a cutting board. Repeat with the remaining quesadillas, adding more oil to the pan as needed.
4. 4

   Serve

   • Let the cooked quesadillas rest for a minute before slicing each one into 2 or 3 wedges.
   • Serve immediately with your favorite toppings such as salsa, sour cream, or guacamole.