Spicy Corn & Black Bean Quesadillas

1. Preheat and Toast Corn

Heat a 10-inch nonstick skillet over medium-high heat until hot, about 2 minutes. Add corn and cook, stirring occasionally, until the kernels begin to brown and pop, 3 to 5 minutes; transfer to a medium bowl.

2. Sauté Onion, Garlic, and Spices

In the now-empty skillet, heat 2 teaspoons of vegetable oil over medium heat until shimmering. Add red onion and cook, stirring occasionally, until softened, about 3 minutes. Stir in minced garlic and chili powder and cook until fragrant, roughly 1 minute.

3. Combine with Beans

Add black beans to the skillet and cook until heated through, about 1 minute. Return the toasted corn to the skillet, toss to combine, and gently press the mixture with a spatula to lightly crush the beans. Transfer the mixture to the now-empty bowl, stir in lime juice, and season with salt to taste.

4. Toast Tortillas

Wipe out the skillet with paper towels and heat over medium. Toast one tortilla until soft and the edges puff slightly, about 2 minutes per side. Transfer to a cutting board and repeat with the second tortilla.

5. Assemble Quesadillas

On one half of each tortilla, evenly sprinkle 1/3 cup of cheese, half of the corn and bean mixture, and, if desired, half of the minced jalapeños, leaving a 1/2-inch border. Fold the tortilla in half over the filling and press to flatten. Brush the top with oil, sprinkle lightly with salt, and set aside. Repeat with the second tortilla.

6. Cook Until Crisp

Heat both folded quesadillas in the skillet, oiled side down, over medium heat until crisp and well browned, 1 to 2 minutes. Brush the top with oil, sprinkle with a bit of salt, flip, and cook until the second side is crisp and browned, another 1 to 2 minutes.

7. Serve and Enjoy

Transfer the quesadillas to a cutting board, let them cool for about 3 minutes, then cut each quesadilla in half and serve warm.