Black Bean Quesadillas

• 1 can (15 oz) black beans1 can black beans, drained and rinsed
• a big handful of corn kernels1/2 cup corn
• 1 tsp ground cumin1 tsp ground cumin
• 1/2 tsp smoked paprika1/2 tsp smoked paprika
• 1/2 tsp garlic powder1/2 tsp garlic powder
• a couple pinches of saltsalt, to taste
• 4 large flour tortillas4 flour tortillas8 corn tortillas8 corn tortillas — corn tortillas are smaller, so stack two per quesadilla and warm them first so they don't crack
• 2 cups of shredded cheddar2 cups shredded cheddar cheese2 cups of dairy-free shredded cheese2 cups dairy-free shredded cheese — melts a little slower, so keep the heat lower and give it an extra minute
• a splash of oil for the pan1 tbsp vegetable oil
• 1 lime, cut into wedges1 lime, cut into wedges

Steps

1. Drain and rinse the black beans. Mash about half of them in a bowl with a fork, then stir in the corn, cumin, smoked paprika, garlic powder, and a couple pinches of salt.
2. Lay out the 4 tortillas. Spread the bean mixture over one half of each, scatter the cheese on top, and fold the tortillas into half-moons.
3. Warm a splash of oil in a large skillet or griddle over medium heat.
4. Cook two quesadillas at a time for about 3 minutes per side, pressing gently with a spatula, until the tortillas turn crisp and golden and the cheese melts.
5. Repeat with the remaining quesadillas, adding a little more oil if the pan looks dry.
6. Rest them for 1 minute, then cut into wedges and serve with lime and your favorite salsa.