Ingredients:

• 2 tablespoons olive oil
• 1 small onion, diced
• 1 bell pepper, diced
• 1 cup frozen corn
• 1 cup black beans, rinsed and drained
• 1 teaspoon cumin
• 1 teaspoon chili powder
• 1 teaspoon garlic powder
• 1/2 teaspoon salt
• 1/2 teaspoon pepper
• 4 (10”) flour tortillas
• 2 cups shredded Mexican cheese
• Optional toppings: salsa, sour cream, guacamole

Instructions:

1. Heat the olive oil in a large skillet over medium-high heat. Add the onion and bell pepper, and cook until softened, about 3-4 minutes.
2. Add the corn, black beans, cumin, chili powder, garlic powder, salt, and pepper, and stir to combine. Cook until the vegetables are tender, about 5 minutes.
3. Place one tortilla on a large plate. Sprinkle 1/2 cup of the cheese over the tortilla. Top with 1/4 of the vegetable mixture, spreading it evenly over the cheese.
4. Place another tortilla on top and press down lightly. Repeat with the remaining tortillas and cheese.
5. Heat a large skillet over medium heat. Place one of the quesadillas in the skillet and cook until golden brown and the cheese has melted, about 2-3 minutes per side.
6. Cut the quesadilla into fourths and serve with salsa, sour cream, and guacamole for topping. Enjoy!

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