Corn and Black Bean Quesadillas

CORN and BLACK BEAN QUESADILLAS

Whether served as an appetizer, a snack, or a vegetarian entree, this recipe for Corn and Black Bean Quesadillas is sure to please just about everyone.

Serves 4

3	large ears corn, husks and silks removed
1	tablespoon olive oil, plus more for greasing
½	small red onion, peeled and chopped
¼-1	jalapeño, seeds discarded and minced
1	can (15 ounces) black beans, rinsed and drained
2	Roma tomatoes, cored and chopped
2	cloves garlic, peeled and minced
2	tablespoons fresh cilantro, coarsely chopped
1	teaspoon ground cumin
1	tablespoon freshly squeezed lime juice, plus lime wedges for garnish
	Kosher salt and freshly ground black pepper
8	(8- to 10-inch) flour tortillas
12	ounces Monterey Jack or Cheddar cheese, shredded
	Assorted garnishes, such as guacamole, salsa, and sour cream

On a cutting board, stand each cob on its end. Using a sharp knife, slice down the length of the cobs to release the kernels. Discard the cobs and reserve the corn.  


In a large skillet, heat the oil over medium-high. Add the corn kernels and cook, stirring often, until golden brown, 4 to 5 minutes. Toss in the onion and some of the jalapeño (go according to your taste here). Continue to cook, stirring often, until the onion is soft, 2 to 3 minutes. Stir in the beans, tomatoes, garlic, cilantro, cumin, and lime juice. Cook until well heated. Remove from the heat and season to taste with salt and black pepper.

Spoon some of the corn mixture onto each of the tortillas. Spread the filling out into an even layer and top with some of the shredded cheese. Fold each tortilla in half, forming 8 half-moon shaped quesadillas.

Lightly grease a skillet or grill with olive oil and warm over medium heat. Lay in the quesadillas and cook, flipping halfway through, until the cheese has melted and the tortillas are lightly toasted, 3 to 4 minutes. Remove the quesadillas and cut into wedges. Serve with the lime wedges and assorted garnishes.