Black Bean, Corn & Pepper Jack Quesadillas
- 1 tablespoon olive oil
- 1/4 cup finely chopped red onion
- 1 clove garlic, finely minced
- 1 1/2 cups frozen corn, thawed
- 1 (15-ounce) can black beans, rinsed and drained well
- 1 cup cheese, shredded Pepper Jack
- 4 large burrito-sized tortillas
*These values are approximate. Per serving, based on a 2,000 Calorie diet.
Warm a large skillet over medium-high heat and add the oil. Add the onion and garlic and cook for 3 minutes, until the onion is softened. Add the corn and cook for 5 minutes, stirring occasionally, until the corn begins to brown. Add the mixture to a large bowl, then add the beans. Mix gently to combine and allow to sit and cool for just a few minutes.
Stir the cheese into the bean mixture and season to taste with salt and pepper. Lay one tortilla out on a cutting board or work surface and spread a heaping half cup portion of the mixture over half. Fold the tortilla in half. Repeat with the remaining tortillas and bean mixture.
Warm a large skillet over medium-high heat. Cook the quesadillas one at a time, until brown, then flip over and cook until the other side is golden brown and the cheese is melted. Repeat with remaining quesadillas until they are all cooked. Place the cooked quesadillas on a baking sheet and keep in a warm oven while the others are cooking.
Cut into wedges and serve.