Cheesy Bean and Corn Quesadillas

1.In a medium bowl, combine the drained black beans, corn, ground cumin, and garlic powder. Season with a pinch of salt and pepper and toss to coat evenly.

2.Lay the tortillas flat on a clean work surface. Sprinkle 1/4 cup of cheese over one half of each tortilla.

3.Distribute the bean and corn mixture evenly over the cheese-covered halves, then top with the remaining cheese to act as a glue.

4.Fold each tortilla in half to create a half-moon shape, pressing down lightly to secure the filling.

5.Heat a large non-stick skillet over medium heat with a small amount of oil or butter. Place two quesadillas in the pan at a time.

6.Cook for 2-3 minutes until the bottom is golden brown and crispy, then carefully flip and cook for another 2 minutes until the cheese is fully melted.

7.Remove from the pan, let rest for one minute, and slice into wedges. Serve warm with sour cream and salsa.