Crispy Black Bean and Cheese Quesadillas

Prepare the sweet corn side dish: Melt 1 TBSP of butter in a medium skillet over medium heat. Add 12 oz of frozen sweet corn kernels and a pinch of salt. Sauté for 5 to 6 minutes, stirring occasionally, until the corn is tender and heated through. Cover the skillet and remove from heat to keep warm.

Shred the cheese: Use a box grater to shred 8 oz of cheddar cheese block into a medium bowl.

Prepare the bean filling: Open, drain, and rinse 30 oz of canned black beans. Place the beans in a medium bowl and add 1/2 tsp of ground cumin, 1/2 tsp of garlic powder, and a pinch of salt. Use a fork or potato masher to mash the beans until about half are smooth and half are still chunky.

Assemble the quesadillas: Lay out 10 flour tortillas on a clean work surface. Spread about 2 to 3 tablespoons of the mashed black bean mixture onto one half of each tortilla. Sprinkle about 2 to 3 tablespoons of the freshly shredded cheddar cheese evenly over the beans on each tortilla. Fold the empty half of each tortilla over the filling to create a half-moon shape.

Toast the quesadillas: Heat a large skillet or griddle over medium heat and melt 1 TBSP of butter. Place 3 to 4 folded quesadillas in the skillet (do not crowd them). Cook for 3 minutes until the bottom is golden brown and crispy. Carefully flip each quesadilla and cook for another 3 minutes until the second side is crispy and the cheddar cheese is completely melted. Transfer to a cutting board and repeat the process with the remaining quesadillas.

Slice and serve: Cut each warm quesadilla into three small wedges. Serve the crispy quesadillas warm alongside the sweet corn and 1/2 cup of sour cream for dipping.