Crispy Black Bean and Corn Quesadillas with Lime Crema

Ingredients

• 8 pieces large flour tortillas
• 1 can (540 ml) black beans, drained and rinsed
• 1 cup corn kernels
• 2 cups shredded Monterey Jack cheese
• 1 small yellow onion, finely diced
• 2 cloves garlic cloves, minced
• 1 tsp ground cumin
• 1 tsp smoked paprika
• 1 tsp chili powder
• 1 whole lime, juiced and zested
• 0,25 cup fresh cilantro, chopped
• 0,5 cup sour cream
• 1 tbsp extra-virgin olive oil
• 2 tbsp unsalted butter

Instructions

1. 1

   In a medium skillet over medium heat, warm 1 tbsp olive oil and sweat the diced onion for 3-4 minutes, until translucent.

2. 2

   Stir in garlic, cumin, smoked paprika and chili powder, toasting 30 seconds until fragrant.

3. 3

   Add the drained black beans and corn, mashing about half the beans with a fork to help the filling hold together.

4. 4

   Splash in the lime juice and a pinch of salt, cooking 2 minutes until the mixture is thick and jammy, then remove from heat and stir in chopped cilantro.

5. 5

   Meanwhile, whisk sour cream with lime zest, a squeeze of lime juice and a pinch of salt for the crema.

6. 6

   Lay a tortilla flat, sprinkle half with shredded cheese, spoon on the bean mixture, top with more cheese and fold over.

7. 7

   Heat a dry skillet over medium heat, add a small knob of butter, and toast quesadillas 2-3 minutes per side until deeply golden and crackling crisp.

8. 8

   Transfer to a cutting board and rest 1 minute so the cheese sets, then slice into wedges.

9. 9

   Serve immediately with the lime crema, extra cilantro and lime wedges alongside.