Black bean & corn quesadillas

Ingredients

• 1 can (15 oz) black beans, drained and rinsed
• 1 cup thawed frozen corn
• 1 tsp ground cumin
• ¼ tsp kosher salt
• 8 medium flour tortillas
• 1½ cups shredded Monterey Jack
• 2 tsp neutral oil
• ½ cup salsa

Let’s make it

1. Mash half the beans in a bowl, then mix in remaining beans, corn, cumin, and salt.
2. Divide filling and cheese over four tortillas. Top with the remaining tortillas.
3. Heat ½ tsp oil in a skillet over medium heat. Cook one quesadilla for 2–3 minutes per side until golden and the filling is steaming hot.
4. Repeat with remaining oil and quesadillas. Cut into wedges and serve with salsa.