Spicy Black Bean and Corn Quesadillas

Ingredients

• 8 each Flour tortillas
• 1 can Black beans
• 1 can Corn
• 2 cups Shredded cheddar cheese
• 1 small Jalapeno
• 1 teaspoon Cumin
• 0.5 teaspoon Chili powder
• 1 tablespoon Olive oil

Original measure retained: its cup/spoon or fluid-volume standard is unspecified.

Instructions

1. 1Prepare the filling: Drain and rinse the 1 can of black beans. Drain the 1 can of corn. Finely dice the 1 small jalapeno, removing the seeds if you prefer less heat. In a medium bowl, combine the drained black beans, drained corn, 2 cups of shredded cheddar cheese, the diced jalapeno, 1 teaspoon of cumin, and 0.5 teaspoon of chili powder. Stir everything together until well mixed.
2. 2Assemble the quesadillas: Lay out 8 flour tortillas. Divide the black bean and corn mixture evenly among half of each tortilla, spreading it close to the edges. Fold the other half of each tortilla over the filling to create a half-moon shape.
3. 3Cook the quesadillas: Heat 1 tablespoon of olive oil in a large skillet (about 25.4-30.48 cm) over medium heat, which is approximately 175°C.
4. 4Cook the first side: Carefully place 2 folded quesadillas into the hot skillet. Cook for 3 to 4 minutes, until the bottom is golden brown and crispy. You should be able to see the cheese starting to melt.
5. 5Cook the second side: Gently flip the quesadillas using a spatula. Cook the other side for another 3 to 4 minutes, until it is also golden brown and the cheese inside is completely melted and gooey. Repeat this process with the remaining quesadillas, adding a little more olive oil to the skillet if needed.
6. 6Serve: Remove the cooked quesadillas from the skillet. Let them rest for 1 minute before slicing them in half, if desired, and serving immediately.

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