Black Bean and Corn Quesadillas with Avocado Salad and Lime Crema

Drain and rinse 1 can of black beans. Place in a medium bowl and partially mash with a fork, leaving some beans whole for texture.

Dice 1/2 red onion and 1 red bell pepper into small pieces. Mince 2 cloves of garlic and finely dice 1 jalapeño (remove seeds for less heat).

Heat 1 tablespoon olive oil in a skillet over medium heat. Add diced onion and sauté for 3-4 minutes until translucent.

Add minced garlic and jalapeño to the skillet and cook for 1 minute until fragrant.

Add 1 cup corn kernels, diced red bell pepper, 1 teaspoon cumin, and 1/2 teaspoon chili powder. Cook for 3-4 minutes until vegetables begin to soften.

Add the partially mashed black beans to the skillet, stir to combine, and cook for another 2-3 minutes. Season with 1/2 teaspoon salt and 1/4 teaspoon black pepper. Remove from heat and let cool slightly.

For the lime crema, zest 1 lime into a small bowl. Cut the lime in half and squeeze the juice into the bowl. Add 1/2 cup sour cream, 1 teaspoon honey, and a pinch of salt. Whisk until smooth. Set aside.

For the avocado salad, dice 2 avocados into 1/2-inch cubes. Halve 1 cup cherry tomatoes. Chop 1/4 cup cilantro.

In a medium bowl, gently toss the diced avocado, halved cherry tomatoes, and chopped cilantro. Squeeze the juice of the second lime over the salad. Add 1 tablespoon olive oil, 1/4 teaspoon salt, and 1/4 teaspoon black pepper. Toss gently to combine.

To assemble quesadillas, lay out 4 tortillas on a clean surface. Divide the black bean and corn mixture between 2 tortillas, spreading it evenly but leaving a 1/2-inch border.

Sprinkle 1 cup of Monterey Jack cheese evenly over the bean mixture on both tortillas.

Top each with the remaining 2 tortillas, pressing down gently to secure.

Heat a large skillet over medium heat. Carefully transfer one quesadilla to the skillet and cook for 3-4 minutes until the bottom is golden brown.

Carefully flip the quesadilla using a large spatula and cook for another 2-3 minutes until the cheese is melted and the second side is golden brown. Transfer to a cutting board.

Repeat the cooking process with the second quesadilla.

Cut each quesadilla into quarters using a sharp knife or pizza cutter.

Divide the avocado salad between two plates and arrange the quesadilla quarters alongside. Serve with the lime crema for dipping or drizzling.