Black Bean and Corn Quesadillas with Avocado Crema

Ingredients

• 4 flour tortillas (8-inch)
• 1 cup cooked black beans
• 1 cup corn (fresh or frozen)
• 1 cup shredded Mexican cheese blend
• 1 avocado
• 1/4 cup sour cream
• 1 lime (juiced)
• 2 tbsp olive oil
• 1 tsp cumin
• salt and pepper to taste
• cilantro (optional)

Method

1. Mash black beans lightly and mix with corn and cumin; season with salt and pepper.
2. Blend avocado, sour cream, lime juice, and a pinch of salt to make crema; set aside.
3. Divide bean mixture between two tortillas and top each with cheese and a second tortilla.
4. Heat olive oil in a skillet and cook each quesadilla 3–4 minutes per side until golden and cheese melts.
5. Slice diagonally and serve with avocado crema and fresh cilantro.