Black Bean and Corn Quesadilla

This has become Tony and I's lunchtime fix lately. Super fast, super easy, super yummy. I was really suprised at how filling these were. Chicken would also be a great addition to make this a main course for dinner! This is just one of those simple recipes that everyone should have on hand!

Black Bean and Corn Quesadilla

adapted from: Dinner Delish

Ingredients:

• 1 Tbsp. olive oil
• 1 tsp minced jalapeno
• 1 can corn, drained (or frozen)
• 1 can black beans, drained and rinsed
• 2 Tbsp. salsa
• 4 oz. cheese, shredded. (I used cheddar, but next time I want to try pepper jack with it!)
• 4 tortillas
• oil to brush on tortillas

Directions:

1. Heat oil in a saute pan, and lightly saute jalapenos.
2. Add in corn and saute for 2-3 minutes. Add in beans, and saute for another 2-3 minutes. Add in salsa and incorporate thoroughly.
3. Lightly brush one side of tortilla with oil. (This makes for a crispy tortilla)
4. In a seperate skillet, heat up to medium-low heat. Place tortilla in the skillet, oil side down. Add cheese on one half of the tortilla, top with the bean/corn mixture, and and fold tortilla in half.
5. When cheese has melted and bottom of tortilla is golden brown, flip tortilla. Cook until both sides are golden brown.