Black Bean and Corn Quesadillas

Ingredients:

• 1 can black beans, drained and rinsed
• 1 cup corn kernels (fresh or frozen)
• 1 red bell pepper, diced
• 1/2 red onion, diced
• 1 teaspoon cumin
• 1 teaspoon chili powder
• Salt and pepper, to taste
• 4 large tortillas
• 1 cup shredded cheddar cheese
• 2 tablespoons olive oil

Directions:

1. In a large skillet, heat olive oil over medium heat. Add the diced onion and bell pepper, and cook until softened, about 5 minutes.
2. Add the drained black beans, corn, cumin, chili powder, salt, and pepper to the skillet, and stir to combine. Cook for an additional 2-3 minutes until heated through and well combined.
3. Remove the black bean and corn mixture from the skillet, and set aside.
4. In the same skillet, place one tortilla over medium heat, and sprinkle some shredded cheese over half of the tortilla.
5. Spoon some of the black bean and corn mixture over the cheese, and then fold the tortilla in half to cover the filling.
6. Cook the quesadilla on both sides until the cheese is melted and the tortilla is crispy.
7. Repeat with the remaining tortillas and filling.
8. Slice the quesadillas into wedges and serve with your favorite toppings, such as salsa, sour cream, or guacamole.

Enjoy your delicious and easy black bean and corn quesadillas!