Classic Southwest Quesadilla
2 tbsp olive oil
1 small red bell pepper, diced
1/2 red onion, diced
3/4 cup corn kernels, (about 1 ear)
2 teaspoons red pepper flakes
1 teaspoon ground cumin
Salt and freshly ground black pepper
1/2 cup freshly chopped cilantro leaves
4 (10-inch"burrito size") flour tortillas
1 (16-ounce) can black beans
1 cup grated cheese
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