1/4 cup black beans, mashed roughly with a potato masher or fork
1/2 cup chopped cilantro
1 red bell pepper, diced small
1 jalapeno pepper, minced
1/2 teaspoon kosher salt
1 teaspoon chili powder
1 teaspoon cumin
1/4 teaspoon ground black pepper
Optional: garnish with sour cream, chives, salsa, lime wedges
01Place 6 tortillas on a cutting board. Place cheeses, corn, beans, cilantro, peppers, salt, chili powder, cumin, and black pepper in bowl and mix together well.
02In a large skillet over medium heat, place one of the tortillas and one-sixth of the mixture. Place second tortilla on top and cook until tortilla is slightly golden and cheese is melting, approximately 3 minutes. Flip carefully and cook other side until golden brown, approximately 1 to 2 minutes. Note: you can use a lid that is slightly smaller than the skillet to weigh down the quesadilla if you like.
03Place cooked quesadilla back on the board and repeat with remaining tortillas. Allow to cool then cut into wedges and serve with garnishes.