In a large skillet heat the oil and add the black beans and corn. Cook until heated through, about 5 minutes. Add the jalapeño and cook for 2 minutes.
Remove from skillet and divide evenly between the tortillas. Sprinkle evenly with the cheese and fold tortillas over to create a half circle.
Warm your skillet back over medium-high heat and add a filled tortilla. Cook until the tortilla is browned, about 3 minutes and flip. Cook other side until brown and the cheese is melted. Repeat with remaining tortillas. Serve.
Notes
Keep your quesadillas warm in a oven set to 200ºF until ready to serve.
Serve with sour cream and guacamole.
Perfect Pairing
Pair these Corn and Black Bean Quesadillas with a Watermelon Crawl Cocktail.
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