Corn and Black Bean Quesadillas

• 1 to 2 tablespoons olive oil
• 1 medium onion, chopped
• 1 clove garlic, chopped fine
• One 15-ounce can black beans, drained and rinsed
• 1 cup cooked corn kernels (from 1 large ear)
• 3/4 teaspoon salt
• 1/4 teaspoon cumin
• Freshly ground black pepper
• Handful of fresh cilantro, chopped
• Eight 8-inch round flour tortillas
• 8 ounces Monterey Jack cheese, shredded
• Pico de gallo, to serve, optional

1. Heat 1 tablespoon of oil in a 10-inch nonstick skillet.
2. Add the onion and garlic; cook until lightly golden, 1 to 2 minutes.
3. Add the beans, corn and another tablespoon of oil if the pan seems dry.
4. Season with the salt, cumin and pepper, and stir in the cilantro.
5. Let cook over medium-low heat until the beans and corn are heated through, about 5 minutes.
6. Heat a 10-inch cast-iron skillet over medium heat.
7. Meanwhile, arrange the tortillas flat on a counter.
8. Sprinkle 1 1/2 tablespoons of cheese on one half of each tortilla.
9. Spoon 2 tablespoons of the bean-corn mixture over the cheese.
10. Top with another 1 1/2 tablespoons of cheese.
11. Fold the filled tortillas into half-moons.
12. Place 2 quesadillas in the skillet.
13. Cook until golden on the bottom and the cheese has started to melt, 2 to 3 minutes.
14. Use a spatula to flip the quesadillas, and cook until golden on the other side, 2 to 3 more minutes,.
15. Repeat with the remaining quesadillas.
16. Serve topped with pico de gallo if desired.
17. Easy Swap In: We usually make the filling with leftover grilled or roasted corn, but frozen corn works great too.
18. Don't thaw the corn-just add the frozen kernels to the pan with the black beans and allow 1 to 2 extra minutes for them to heat through.

olive oil, onion, clove garlic, black beans, corn kernels, salt, cumin, freshly ground black pepper, handful of fresh cilantro, flour tortillas, cheese, gallo

Taken from www.foodnetwork.com/recipes/corn-and-black-bean-quesadillas.html (may not work)