Williams Sonoma Black Bean & Corn Quesadillas

• 2 tablespoons vegetable oil
• 1 red onion, diced
• 3 garlic cloves, minced
• 1 teaspoon salt
• 3 12 cups corn kernels (fresh or frozen)
• 1 (15 ounce) can black beans, drained and rinsed
• 2 tomatoes, chopped
• 1 lb monterey jack cheese, shredded
• 6 ounces Cotija cheese (may use feta, crumbled)
• 2 -3 jalapenos, seeded and diced
• 2 tablespoons fresh cilantro, chopped
• 12 flour tortillas

1. In a large saute pan over medium heat, warm the oil.
2. Add the onion and cook, stirring often, until translucent, about 5 minutes.
3. Add the garlic and salt and cook for 2 minutes more.
4. Transfer the onion mixture to a large bowl.
5. Add the corn, black beans and tomatoes and let stand until cool, about 20 minutes.
6. Stir in the Monterey jack and cotija cheeses, the jalapenos and cilantro.
7. Spread about 3/4 cup of the black bean mixture on each tortilla, then top each with another tortilla.
8. cook, over medium heat, turning the quesadillas once, until browned, about 2 minutes per side.
9. Transfer the quesadillas to a cutting board and cut each into quarters.
10. Serve immediately with sour cream and salsa.
11. Repeat to assemble and cook the remaining quesadillas.
12. Serves 6.

vegetable oil, red onion, garlic, salt, corn kernels, black beans, tomatoes, cheese, cotija cheese, fresh cilantro, flour tortillas

Taken from www.food.com/recipe/williams-sonoma-black-bean-corn-quesadillas-300283 (may not work)