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1
Heat 1 tablespoon of oil in a 10-inch nonstick skillet.
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2
Add the onion and garlic; cook until lightly golden, 1 to 2 minutes.
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3
Add the beans, corn and another tablespoon of oil if the pan seems dry.
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4
Season with the salt, cumin and pepper, and stir in the cilantro.
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5
Let cook over medium-low heat until the beans and corn are heated through, about 5 minutes.
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6
Heat a 10-inch cast-iron skillet over medium heat.
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7
Meanwhile, arrange the tortillas flat on a counter.
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8
Sprinkle 1 1/2 tablespoons of cheese on one half of each tortilla.
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9
Spoon 2 tablespoons of the bean-corn mixture over the cheese.
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10
Top with another 1 1/2 tablespoons of cheese.
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11
Fold the filled tortillas into half-moons.
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12
Place 2 quesadillas in the skillet.
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13
Cook until golden on the bottom and the cheese has started to melt, 2 to 3 minutes.
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14
Use a spatula to flip the quesadillas, and cook until golden on the other side, 2 to 3 more minutes,.
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15
Repeat with the remaining quesadillas.
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16
Serve topped with pico de gallo if desired.
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17
Easy Swap In: We usually make the filling with leftover grilled or roasted corn, but frozen corn works great too.
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18
Don't thaw the corn-just add the frozen kernels to the pan with the black beans and allow 1 to 2 extra minutes for them to heat through.
