Williams Sonoma Black Bean & Corn Quesadillas

Ingredients

Directions

1. 1

   In a large sauté pan over medium heat, warm the oil. Add the onion and cook, stirring often, until translucent, about 5 minutes. Add the garlic and salt and cook for 2 minutes more. Transfer the onion mixture to a large bowl. Add the corn, black beans and tomatoes and let stand until cool, about 20 minutes. Stir in the Monterey jack and cotija cheeses, the jalapeños and cilantro.

2. 2

   Spread about 3/4 cup of the black bean mixture on each tortilla, then top each with another tortilla. cook, over medium heat, turning the quesadillas once, until browned, about 2 minutes per side.

3. 3

   Transfer the quesadillas to a cutting board and cut each into quarters. Serve immediately with sour cream and salsa. Repeat to assemble and cook the remaining quesadillas. Serves 6.