Roasted Corn and Black Bean Quesadillas

This recipe came from Wild Oats. It was great! I struggle with quesadillas, so I made them more like taco's, melting the cheese onto the taco shell first.

• Ready In: 1 hr 10 mins
• Serves: 6
• Yields: 18 wedges

Ingredients

• 1 (16 ounce) bag  supersweet frozen corn, thawed
• 1  red pepper, diced
• 4  garlic cloves, minced
• 1  purple onion, diced
• 1  jalapeno pepper, seeded and sliced into rings
• 1 (16 ounce) can black beans, drained and rinsed
• 1  lime, juice of
• 1  teaspoon salt
• 4  tablespoons olive oil
• 6  tortillas
• 8  ounces monterey jack cheese, grated
• 16  ounces salsa (can use less (or more)
•  sour cream
•  guacamole
•  fresh cilantro, chopped

Directions

1. Preheat oven to 425 degrees.
2. In a large bowl, toss together corn, red pepper, garlic, onion, and jalapeno pepper with 2 tablespoons of the olive oil.
3. Pour mixture onto a cookie sheet, roast for about 20-30 minutes, stirring occassionally.
4. Remove when corn is carmelized.
5. Add beans to the same large bowl. Add lime juice, salt, and corn mixture, stir.
6. In a large saute pan, heat a teaspoon of olive oil. Place one tortilla onto the pan.
7. Add 1 cup of the corn and bean mixture and spoon evenly on the tortilla.
8. Add 2 oz of cheese.
9. Place the second tortilla on top, cover and cook for about 1 minute.
10. Flip the quesadilla carefully, cook for about 1 minute, or until golden brown.
11. Remove from pan, cut into 6 wedges and serve with salsa, sour cream, guacamole, and fresh cilantro. Repeat two more times for a total of 18 wedges.