Prep Time: 10 minutes | Cook Time: 10 minutes
- 1 Tbsp Vegetable oil
- 1 15-oz can black beans
- 1 cup frozen corn
- 1 jalapeño, diced
- 1 1/2 cups shredded pepper jack cheese
- 4 large tortillas
In a large skillet heat the oil and add the black beans and corn. Cook until heated through, about 5 minutes. Add the jalapeño and cook for 2 minutes.
Remove from skillet and divide evenly between the tortillas. Sprinkle evenly with the cheese and fold tortillas over to create a half circle.
Warm your skillet back over medium-high heat and add a filled tortilla. Cook until the tortilla is browned, about 3 minutes and flip. Cook other side until brown and the cheese is melted. Repeat with remaining tortillas. Serve.
Keep your quesadillas warm in a oven set to 200ºF until ready to serve.
Serve with sour cream and guacamole.
Pair these Corn and Black Bean Quesadillas with a Watermelon Crawl Cocktail.