Quesadilla with corn and black beans

Ingredients:

• A handful of fresh cilantro, finely chopped
• 8 round wheat tortillas, 20 cm in diameter.
• 220 g of grated Monterey Jack cheese
• Pico de gallo, for serving, optional
• 1/4 tsp cumin
• 1–2 tbsp. l. olive oil
• 1 medium onion, finely chopped
• 1 clove garlic, finely chopped
• 1 can (425 g) canned black beans, rinsed
• 1 cup cooked corn kernels (from 1 large ear)
• 3/4 tsp salt

Preparation:

1. Heat 1 tablespoon oil in a 55-inch nonstick skillet. Add the onion and garlic; cook until lightly golden, 1 to 2 minutes. Add the beans and corn, adding another 1 tablespoon oil if the pan seems dry. Season with salt, cumin, and black pepper, and add the cilantro. Cook over medium-low heat until the beans and corn are heated through, about 5 minutes.
2. Heat a cast iron skillet (25 cm) over medium heat.
3. Meanwhile, arrange the tortillas on a baking sheet. Sprinkle 1.5 tablespoons of cheese over one half of each tortilla. Spoon 2 tablespoons of the bean-corn mixture over the cheese. Sprinkle another 1.5 tablespoons of cheese on top. Fold the tortillas in half.
4. Place 2 quesadillas in the pan. Cook until the bottoms are golden brown and the cheese begins to melt, 2–3 minutes.
5. Flip the quesadillas with a spatula and cook until golden brown on the other side, another 2-3 minutes. Cook the remaining quesadillas in the same way. Serve with pico de gallo.
   
   Note
   
   We usually make the filling from leftover grilled or oven-baked corn, but frozen corn works great too. Don't defrost the corn: just add the kernels to the pan with the black beans and let them heat through for an extra 1-2 minutes.