Black bean and corn quesadillas

This recipe is adapted from Cooks magazine

Fills 8 small tortillas, plus some extra to dip tortilla chips in.

8 small flour tortillas
1 bag or Cheddar cheese or a Colby jack
3/4 cup frozen (defrosted) or fresh corn
1 can of black beans* rinsed
2 tsp. canola or vegetable oil, plus some for outside of tortillas
1 small onion
3 gloves of garlic pressed or minced
2 tsp. chili powder
1/4 tsp. garlic powder
1 lime wedge
salt

In a medium skillet cook corn over medium heat, until it pops and browns. Remove corn, put in a medium bowl. Add the oil to the skillet let warm for a minute over medium heat, add onion and garlic cloves cook until soft. Add the chili powder, garlic powder and black beans to skillet until warmed, then add the corn and salt to taste. When heated through, remove and put back in the medium bowl, squeeze a lime wedge over and stir.

Use a large skillet or griddle heat over medium heat. Warm the tortillas on the skillet, just until soft, remove and stack. Take a tortilla, spread cheese on half of one then a couple of spoonfuls of the bean and corn mixture and a little more cheese on top, fold flap over. Repeat with all 8 tortillas. When assembled brush one side with oil, sprinkle with salt, lay oil side down in hot skillet, brush the other side with oil, sprinkle with salt. Brown on both sides then cut into wedges on cutting board.

We like to dip ours in sour cream, gauc, queso or salsa. These can stand alone as a meal or compliment a tortilla soup. We like to use the extra mixture with tortilla chips.

*Pinto beans can be used also.

Submitted by Maria