Southwest Black Bean & Corn Quesadillas with Lime Crema

In a large bowl, combine 2 cans of drained black beans, 1.5 cups of thawed corn, 1 diced red bell pepper, 1/2 diced red onion, 1 minced jalapeño, and 3 minced garlic cloves.

Add 2 teaspoons ground cumin, 1.5 teaspoons chili powder, 1 teaspoon smoked paprika, 1/2 teaspoon dried oregano, 1 teaspoon salt, and 1/2 teaspoon black pepper to the vegetable mixture. Stir well to combine.

Heat 1 tablespoon olive oil in a large skillet over medium heat. Add the vegetable and spice mixture and cook for 5-7 minutes until vegetables soften and flavors meld. Stir in 2 tablespoons lime juice and 1/4 cup chopped cilantro. Remove from heat and let cool slightly.

For the lime crema, combine 1 cup sour cream with the zest and juice of 1 lime in a small bowl. Add a pinch of salt and whisk until smooth. Refrigerate until ready to serve.

Heat a large non-stick skillet or griddle over medium heat. Lightly brush one side of a flour tortilla with olive oil and place oil-side down on the skillet.

Sprinkle about 1/4 cup of shredded Mexican cheese on half of the tortilla. Top with approximately 1/3 cup of the black bean mixture, spreading it evenly.

Sprinkle another 1/4 cup of cheese over the bean mixture (the cheese helps the quesadilla hold together). Fold the empty half of the tortilla over the filling and press down gently.

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

Transfer to a cutting board and let rest for 1 minute before cutting into wedges. Repeat with remaining tortillas and filling, adding more oil to the pan as needed.

Serve quesadillas warm with lime crema, sliced avocado, fresh salsa, and remaining chopped cilantro on the side.