Black Bean and Corn Cheese Quesadillas with Salsa and Sour Cream

Ingredients

Quantities are for 4 servings.

• 8 each Flour tortillas (8-inch)
• 8 oz Shredded sharp cheddar cheese
• 1 can (15 oz) Black beans, drained and rinsed
• 1 cup Frozen corn, thawed
• 1 each Red bell pepper, diced
• 1/2 cup Salsa, for serving
• 1/4 cup Sour cream, for serving
• 2 tbsp Butter
• 1 tsp Ground cumin
• 1 tsp Chili powder
• 1/2 tsp Salt

Instructions

1. Heat the oven to 200°F to keep finished quesadillas warm. In a bowl, roughly mash half of the black beans with a fork, then stir in the remaining whole beans, the corn, bell pepper, cumin, chili powder, and salt.
2. Lay 4 tortillas on a work surface. Sprinkle each with a quarter of the cheese, spread the bean mixture over the cheese, and cover each with a second tortilla, pressing down firmly.
3. Heat a large skillet or griddle over medium heat and melt a little of the butter. Cook one quesadilla at a time for 2-3 minutes per side, pressing gently with a spatula, until the tortilla is golden and the cheese is melted. Add more butter for each one.
4. Keep the finished quesadillas warm on a sheet pan in the oven while you cook the rest.
5. Cut each into wedges and serve with salsa and sour cream.