Prep Time: 10 minutes

Cook Time: 10 minutes

Ingredients

2 tbsp olive oil

1 small red bell pepper, diced

½ red onion, diced

¾ cup corn kernels, about 1 ear

2 tsp red pepper flakes

1 tsp ground cumin

Salt and freshly ground black pepper

½ cup freshly chopped cilantro leaves

4 10-inch"burrito size" flour tortillas

1 16oz can black beans

1 cup grated cheese

Instructions:

In a large skillet, heat oil over medium-high heat. Saute red pepper and onion until soft, about 5 minutes. Add corn, red pepper flakes, cumin, and salt and pepper to taste. Toss to incorporate and saute for 3 minutes.

Transfer vegetables to a bowl and add the cilantro.

Preheat a large saute pan over medium heat.

Lay the first tortilla in the saute pan and add  a bit of cheese to stick the other ingredients to the tortillas. Sprinkle onion-red pepper mixture evenly over the top, then sprinkle evenly with more cheese. Cover with another tortilla and cook until cheese melts, about 4 minutes. Be sure to flip half way through to brown on both sides.

Slice each quesadilla into 8 wedges, sprinkle with cilantro, and serve with guacamole, salsa and sour cream