Corn Black Bean Quesadillas
1 15.5 oz can black beans, rinsed and drained
1 cup corn
2 teaspoons olive oil
1 red pepper, diced
2-3 cups shredded cheddar cheese
3 green onions, chopped
6 large flour tortillas
Optional: chopped jalapeño pepper or green chilies
- Heat a skillet over medium heat and add the olive oil and red pepper. Saute until pepper is softened and blistered, about 5 minutes. Remove from skillet into a small bowl.
- Spray the skillet with cooking spray. Turn heat to medium low. Arrange the flour tortillas on a clean surface and sprinkle half of each tortilla with about half the cheese. Sprinkle over the cheese the corn, black beans, green onions, red pepper, and jalapeño if using. Sprinkle on the remaining cheese. Fold tortillas over and press down.
- Cook quesadillas in the hot skillet, pressing down as they cook with a metal spatula, until browned and cheese is starting to melt. Flip the quesadilla and cook until browned on the other side and cheese is fully melted. Cut each quesadilla into 3 wedges and serve with salsa and sour cream.