Spicy Corn and Black Bean Quesadillas

These are not as easy to make as your typical quesadilla, but they don’t take too much more effort and the result is worth it! Full of black beans and crunchy corn with a kick of spice and just enough gooey cheese to hold it together.

4 tbs. olive oil
1 onion, chopped
2 garlic cloves, minced
1 carrot, grated
2 cups corn, frozen or cut off the cob (about 3 ears)
1 14.5 oz can black beans, drained and rinsed
2 tsp. ground cumin
1 tsp. ground coriander
1 tbs. chopped cilantro
2-3 dashes hot sauce, optional (My husband’s favorite is Cholula)
1 1/2 cups Monterey jack cheese
8 tortillas (8-10 inch)

View the full recipe at The Table →