Black Bean Quesadillas

I never imagined that a veggie quesadilla could be so satisfying, but this one hits the spot!  It's salty, comes together quickly, and just plain delicious.  This recipe comes courtesy of the Curvy Carrot.

Black Bean Quesadillas
Makes 2 servings


1/3 cup corn kernels, fresh or frozen & thawed
2 1/4 tsp vegetable oil
1/3 cup red onion, minced
1 clove garlic, minced
1/4 tsp chili powder
1/3 cup canned black beans, drained and rinsed
2 tsp fresh lime juice
Kosher salt
2 large (or 4 medium) fat-free flour tortillas
1/2 cup reduced-fat Mexican-style cheese, shredded (I used Weight Watchers brand)
Fat-free sour cream
Salsa

1. Heat a 10-inch nonstick skillet over medium-high heat until hot (about 2 minutes).  Add the corn and cook, stirring occasionally, until kernels begin to brown and pop (3 to 5 minutes); transfer corn to a medium-sized bowl.
2. Heat 1 1/2 tsp vegetable oil in the now-empty skillet over medium heat; add red onion and cook, stirring occasionally, until softened (about 3 minutes).  Add garlic and chili powder and cook until fragrant (about 1 minute); stir in beans and cook until heated through (about 1 minute).
3. Return corn to skillet and toss to combine; gently press mixture with spatula to lightly crush black beans.  Transfer mixture back to bowl and stir in lime juice.  Season to taste with salt.
4. Return pan to medium heat.  Place one tortilla in skillet and toast until soft and puffed slightly at edges (about 2 minutes).  Flip tortilla and toast 1 to 2 minutes longer; remove and slip onto cutting board.  Repeat with remaining tortilla(s).
5. To assemble the quesadillas, divide the cheese and corn/bean mixture evenly among the tortillas, leaving a 1/2-inch border around the edges.  Fold tortillas in half and press to flatten.  Brush one surface of each quesadilla with oil and sprinkle lightly with salt.
6. Place quesadillas in skillet, oiled sides down, and cook over medium heat until crisp and well browned (1 to 2 minutes).  Brush second surface with oil, sprinkle lightly with salt, and flip to brown other side.
7. Serve with fat-free sour cream and salsa!