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1
Heat the oil in a 8-inch skillet over medium heat until hot.
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2
Add the onions, stirring often, and cook for 6 to 8 minutes or until the onions are soft and browned.
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3
Stir in the garlic, chipotle pepper with sauce, black bean and corn, and cook for about 3 minutes until heated through.
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4
Season to taste with salt and black pepper.
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5
Remove from the heat.
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6
Place the flour tortillas on a cutting board or a flat working surface.
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7
Arrange half amount of black bean-corn filling onto one side of each tortilla.
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8
Spread it evenly to cover half of the tortilla, and leave about 1/2-inch space between the filling and the edges.
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9
Sprinkle equal amount of scallions and cheddar cheese on top of black bean-corn filling.
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10
Fold the other half of each tortilla over.
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11
Press to close.
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12
Heat a large nonstick skillet at medium heat.
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13
Place two assembled quesadillas side by side into the skillet.
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14
Cook for about 3 to 4 minutes or until the cheese melts and the bottom side starts to become brown.
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15
Carefully flip the quesadillas to the other side with a large spatula, and continue to cook for another 2 to 3 minutes until golden and brown, and cheese completely melts.
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16
Place on serving plates, and cut into wedges.
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17
Serve warm with salsa if needed.
