# What You’ll Need:
→ Vegetables & Beans
01 - 1 cup canned black beans, drained and rinsed
02 - 1 cup canned or frozen corn kernels, thawed if frozen
03 - 1 small red bell pepper, diced
04 - 2 green onions, finely sliced
05 - 1 small jalapeño, seeded and minced (optional)
→ Dairy
06 - 1 1/2 cups shredded cheddar cheese or Monterey Jack
→ Spices & Seasonings
07 - 1/2 teaspoon ground cumin
08 - 1/2 teaspoon chili powder
09 - Salt and pepper, to taste
→ Other
10 - 4 large flour tortillas (8–10 inches)
11 - 2 tablespoons olive oil or melted butter
# Method:
01 - In a medium bowl, mix black beans, corn, red bell pepper, green onions, jalapeño if using, cumin, chili powder, salt, and pepper until well combined.
02 - Warm 1/2 tablespoon olive oil in a large nonstick skillet over medium heat.
03 - Place one tortilla flat in the skillet. Sprinkle 1/4 of the cheese over half the tortilla, then add 1/4 of the bean and corn mixture. Fold the tortilla to form a half-moon shape.
04 - Cook for 2 to 3 minutes on each side until the tortilla is golden brown and the cheese is fully melted. Repeat with remaining tortillas and filling, adding oil as needed.
05 - Cut each quesadilla into wedges and serve hot with optional sides such as salsa, guacamole, or sour cream.
