Corn and Black Bean Quesadillas
Ingredients
- Freshly ground black pepper
- Handful of fresh cilantro, chopped
- Eight 8-inch round flour tortillas
- 8 ounces Monterey Jack cheese, shredded
- Pico de gallo, to serve, optional
- 1/4 teaspoon cumin
- 1 to 2 tablespoons olive oil
- 1 medium onion, chopped
- 1 clove garlic, chopped fine
- One 15-ounce can black beans, drained and rinsed
- 1 cup cooked corn kernels (from 1 large ear)
- 3/4 teaspoon salt
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