Cheesy Black Bean Quesadillas

Ingredients

• 8 largeLarge flour tortillas (10 in)
• 1 canCanned black beans, drained and rinsed
• 2 cupsOld cheddar, shredded
• 250 gFrozen corn
• 120 mlMedium salsa
• 120 mlSour cream
• ½ mediumYellow onions, finely diced
• 2 clovesGarlic, minced
• 15 mlOlive oil
• 5 gChili powder
• 3 gGround cumin
• 4 gSalt
• 1 gGround black pepper

Method

1. In a medium bowl, combine the 540 ml can of black beans (drained and rinsed), 250 g frozen corn, 5 g chili powder, 2.5 g ground cumin, 4 g salt, and 1 g black pepper. Set aside.
2. Heat 15 ml olive oil in a large non-stick skillet over medium heat. Add the 125 g finely diced yellow onion and cook until softened, about 5 minutes.⏱ 5 min timer in cook mode
3. Add the 10 g minced garlic to the skillet and cook for another 1 minute until fragrant. Stir in the black bean and corn mixture. Cook, stirring occasionally, for 3-4 minutes, until heated through.⏱ 4 min timer in cook mode
4. Remove the filling from the skillet and wipe the skillet clean. Place one large flour tortilla in the skillet over medium heat. Sprinkle half of the tortilla with 50 g of shredded cheddar cheese, then spoon about 1/4 of the black bean mixture over the cheese. Top with another 50 g of shredded cheddar.
5. Fold the other half of the tortilla over the filling. Cook for 2-3 minutes per side, until golden brown and the cheese is melted. Remove from skillet and repeat with the remaining tortillas and filling to make 4 quesadillas.⏱ 6 min timer in cook mode
6. Cut each quesadilla in half or into wedges. Serve immediately with 120 ml salsa and 120 ml sour cream on the side.