Black Bean and Corn Quesadilla

1. 1
   pressure cook · ~20 min

   Cook the black beans.

   Drain the soaked black beans. Add them to a pressure cooker with 2 cups of fresh water. Cook on high heat until the first whistle, then reduce heat to low and cook for 15 minutes. Let the pressure release naturally. Drain any excess water and set aside.

2. 2
   saute · ~9 min

   Sauté the aromatics and corn.

   1.Heat 1 teaspoon of oil in a large skillet over medium heat.

   2.Add the chopped onion and cook until softened, about 4 minutes.

   3.Stir in the garlic and jalapeño, cooking for another minute until fragrant.

   4.Add the corn kernels and cook for 3–4 minutes until they start to char slightly.

   TIPA little char on the corn adds a smoky depth to the filling.
3. 3
   mix · ~3 min

   Combine the bean filling.

   1.Add the cooked black beans, cumin powder, smoked paprika, salt, and black pepper to the skillet.

   2.Cook for 2 minutes, stirring, until everything is heated through and the spices are fragrant.

   3.Remove from heat. Stir in the lime juice and chopped cilantro.

   4.Taste and adjust seasoning if needed.
4. 4
   assemble · ~5 min

   Assemble the quesadillas.

   1.Lay the flour tortillas flat on a clean surface.

   2.Sprinkle a thin layer of both cheeses over one half of each tortilla.

   3.Spoon a generous amount of the bean and corn filling over the cheese.

   4.Top the filling with the remaining cheese and fold the empty half over to create a half-moon.

   5.Press down gently to compact the filling slightly.

   TIPDon't overfill — a packed quesadilla is harder to flip and the cheese won't melt as evenly.
5. 5
   fry · ~14 min

   Cook the quesadillas until golden and crispy.

   1.Brush a large non-stick pan or griddle very lightly with oil and set over medium heat.

   2.Place one or two quesadillas in the pan without crowding.

   3.Cook for 3–4 minutes on the first side, until the tortilla is golden brown and crisp.

   4.Flip carefully with a spatula and cook for another 2–3 minutes on the second side.

   5.Repeat with the remaining quesadillas, adding a light brush of oil as needed.

   TIPMedium heat is the sweet spot. Too high and the tortilla burns before the cheese melts; too low and it turns soggy.
6. 6
   serve · ~2 min

   Slice and serve immediately.

   Transfer the hot quesadillas to a cutting board. Let them rest for 1 minute, then cut each into 3 wedges. Serve right away with salsa, sour cream, or guacamole.

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