Chorizo, Black Bean And Corn Quesadillos

• 4 chorizo sausage links, chopped (4-inch each)
• 1 (15 ounce) can black beans, rinsed and drained
• 1/2 cup frozen whole corn, thawed
• 1/2 teaspoon cumin, ground
• 1/3 cup cilantro pesto sauce (see below)
• 6 flour tortillas (8 inch size)
• 1 (8 ounce) package shredded Mexican blend cheese
• For pesto
• 3 bunches fresh cilantro, stems removed
• 1 1/2 tablespoons fresh lime juice
• 2 tablespoons olive oil
• 1 garlic clove
• 1/2 teaspoon salt
• 2 tablespoons water

1. Cook sausage in a large skillet over medium heat 5 minutes or until browned. Add black beans, corn and cumin and cook, stirring occasionally, 3 - 4 minutes or until thoroughly heated.
2. Spread cilantro pesto evenly on each tortilla; sprinkle with cheese . Spoon chorizo mixture on half of each tortilla. Wipe skillet clean.
3. Cook, tortilla side down, in a lightly greased skillet over medium-high heat 1 minute or until lightly browned. Fold tortilla in half over filling. Repeat with remaining tortillas. Serve immediately with remaining pesto.
4. Pesto Sauce: Process all ingredients in a food processor until smooth; stopping to scrape down sides. Store in refrigerator up to 1 week.

sausage links, black beans, corn, cumin, cilantro pesto sauce, flour tortillas, blend cheese, pesto, fresh cilantro, lime juice, olive oil, garlic, salt, water

Taken from www.food.com/recipe/chorizo-black-bean-and-corn-quesadillos-464514 (may not work)