Cheesy Corn-And-Black-Bean Quesadillas

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   In a bowl, coarsely mash beans with a potato masher. Warm a large skillet over medium-high heat; add corn and cook for 3 to 4 minutes, stirring occasionally, until corn begins to brown. Add corn to bowl with beans.

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   In same skillet, warm oil. Add onion and jalapeno and saute for 2 minutes. Add garlic and saute 1 minute longer. Stir mixture into bowl with beans and corn. Let mixture cool to room temperature, about 10 minutes.

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   When cool, stir in cheese and season with salt and pepper. Preheat oven to 200u00b0F. Spread a tortilla out on a work surface and spread a 1/2-cup portion of bean mixture over half. Fold tortilla in half. Repeat with remaining tortillas and bean mixture. Warm a large skillet over medium-high heat. Cook as many tortillas as fit in skillet, 3 minutes, then flip quesadillas and cook until golden brown and crispy and cheese is melting, 2 to 3 minutes longer. Place quesadillas on a baking sheet and keep warm in oven while you cook remaining quesadillas. Cut into wedges and serve.

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   This recipe also appeared in the January 2010 issue.

* Per serving · 4 servings · Values may vary.

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