Southwest Black Bean and Corn Quesadillas with Avocado Crema

Drain and rinse 1 can of black beans. Place in a medium bowl.

Add 1 cup of corn kernels to the bowl with the black beans.

Finely dice 1/2 medium red onion and add to the bowl.

Remove seeds from 1 small jalapeño, mince it, and add to the mixture.

Mince 2 cloves of garlic and add to the bowl.

Add 1 teaspoon cumin, 1 teaspoon chili powder, and 1/2 teaspoon paprika to the mixture.

Zest half of the lime and add the zest to the bowl. Then cut the lime in half and squeeze the juice of half the lime into the mixture.

Chop 1/4 cup cilantro and add most of it to the bowl, reserving some for garnish.

Add 1/2 teaspoon salt and 1/4 teaspoon black pepper to the mixture and stir well to combine.

For the avocado crema, scoop the flesh of 2 ripe avocados into a food processor or blender.

Add 1/2 cup sour cream, juice from the remaining lime half, 1/2 teaspoon salt, and 1/4 teaspoon black pepper to the avocados.

Blend until smooth and creamy. Transfer to a small bowl and refrigerate until ready to serve.

Heat a large skillet over medium heat and add 1/2 tablespoon of olive oil.

Place one tortilla in the skillet, add 1/4 cup of shredded monterey jack cheese on half of the tortilla.

Add approximately 1/4 cup of the black bean and corn mixture on top of the cheese.

Add another 1/4 cup of cheese on top of the bean mixture, then fold the empty half of the tortilla over to create a half-moon shape.

Cook for 2-3 minutes until the bottom is golden brown, then carefully flip and cook for another 2 minutes until crispy and the cheese is melted.

Transfer to a cutting board and repeat with remaining tortillas and filling, adding more oil to the pan as needed.

Cut each quesadilla into wedges and serve with the avocado crema for dipping.

Garnish with the reserved cilantro.