====== Corn and Black Bean Quesadillas  ======

  *2/3 cup frozen corn
  *2/3 cup red onion - minced
  *2 tsp minced garlic
  *1 tsp chili powder
  *2/3 cup black beans
  *4 tsp lime juice
  *4 (8 inch) flour tortillas
  *1 1/3 cup (6 oz) shredded cheddar or Monterey Jack cheese
  *2 Tbsp minced pickled jalapenos (optional)
  *vegetable oil for brushing tortillas
  *Kosher salt

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  - Add corn to hot 10" skillet and cook until brown and popping, 3-5 min. Transfer to bowl.
  - Add vegetable oil to skillet, heat to shimmering, add red onion and cook until softened, about 3 min.
  - Add garlic and chili powder and cook 1 min.
  - Add beans and heat through, about 1 min. Add corn back in and gently press on beans to crush.
  - Transfer to bowl and add lime juice. Wipe inside of skillet clean.
  - Heat tortilla in skillet until puffed and slightly browned, about 1 min. Flip over and toast other side for about 1 min.
  - While second tortilla is toasting assemble first by adding 1/4 of filling, cheese, and optional jalapenos if using. Flip tortilla in half and brush oil and sprinkle salt on top. Fill second tortilla in same manner
  - Place 2 folded and filled tortillas in skillet with rounded edges to outside and oiled side down. Oil and salt top side and heat until crisp, 1-2 min. Flip and cook second side 1-2 min.
  - Remove from pan and allow to cool for 3 min prior to cutting in half. Can be kept warm on cookie sheet in 200 deg oven.

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  Serves: 4        Total cook time: 25 min.
  Source: Cook's Illustrated Mar/Apr 2005  No. 73
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{{tag>food vegetarian maincourse}}