Black Bean and Corn Quesadillas

By margiekyle

Ingredients

• 1 tsp olive oil
• 1 small clove garlic, minced
• 1/4 of a small onion, chopped
• 1/4 of a red or orange bell pepper, chopped
• 1 can black beans, drained and rinsed
• 1 heaping cup of frozen, thawed corn (or canned corn)
• 1/4 cup salsa
• 1 tsp brown sugar
• 1/2 tsp cumin
• 1/2 tsp chili powder
• 2 cups shredded cheese (monterrey jack, colby jack, or cheddar)
• 4 large tortillas
• 2 tsp butter
• Sour cream, for serving

Details

Servings 1
Adapted from tastesbetterfromscratch.com

Preparation

Step 1

Add olive oil to a large skillet over medium high heat. Add the onion and bell pepper and saute for 1-2 minutes. Add garlic and saute for 30 seconds. Add black beans, corn, salsa, brown sugar, cumin and chili powder and stir to combine. Reduce heat. Melt a teaspoon of butter In another large skillet. Place one tortilla in the skillet. Add a sprinkle of cheese, followed by a heaping scoop of the black beans and corn mixture and spread into an even layer. Top with another sprinkle of cheese. Add a tortilla on top and cook until the cheese is almost melted and the bottom tortilla is golden. Use a large spatula to carefully flip the tortilla to the other side. Cook until cheese is melted and bottom tortilla is golden brown. Serve with sour cream and salsa.