Spicy Black Bean and Corn Quesadillas

• 1 Tablespoon Oil
• 1/2 whole Onion, Diced
• 2 cloves Garlic, Minced
• 2 teaspoons Hot Chili Powder
• 2 teaspoons Paprika
• 5-13 ounces, weight Canned Sweetcorn Kernels, Drained
• 5-13 ounces, weight Canned Black Beans, Drained
• 2 whole Flour Tortillas (large)
• 1- 1/2 ounces, weight Cheddar Cheese, Grated

1. In a saucepan, heat the oil over medium heat.
2. Add the onion and garlic.
3. Cook over a medium heat for 5 minutes, until the onion is soft and translucent.
4. Add the spices, and then add the corn, black beans and a dash of water.
5. Cook for 5 more minutes, until the mixture is hot.
6. Lay one of the tortillas in a dry non-stick frying pan over a low heat, and spread the bean mixture on top.
7. Add the grated cheese and top with the other tortilla.
8. Cook over a low heat for 5 minutes, or until the cheese has melted enough to stick the two layers together, and then flip the quesadilla over.
9. Cook for another 5 minutes, until the tortilla is slightly crispy.
10. Serve with sour cream and fresh coriander/cilantro.

oil, onion, garlic, paprika, sweetcorn, black beans, flour tortillas, cheddar cheese

Taken from tastykitchen.com/recipes/special-dietary-needs/vegetarian/spicy-black-bean-and-corn-quesadillas/ (may not work)