Black bean and corn quesadillas

I recently came across this black bean quesadilla on A Duo of Chefs, and decided to continue on my black bean kick yesterday.

On A Duo of Chefs, the recipe calls for soaking the beans overnight, and then cooking them. Instead of soaking them in seasoning, I boiled them in water with cumin, cayenne, black pepper and salt. This way seemed to also impart flavor quickly to them. Then, along with the black beans, I added corn, onion, jalapeños and tomato to the quesadilla. Place the cheese on top to best judge your cooking time. (I used habañero jack and cheddar cheeses.) 

For the black bean and monterey jack quesadilla linked above, Dan and Melissa fried the quesadilla in a pan. I've gone that route before, and its delicious. But I had seen other quesadillas that are broiled or baked. I decided to try this rather than frying them. To do this, place the loaded tortilla into the oven (around 350 degrees) or broiler pan. Heat until the cheese is melted. Then place your second tortilla on top, and bake/broil until crispy.

We each ate half of a quesadilla and were both pleased, full and amazed at how easy it was to make! Definitely worth the 10-15 minutes it took. I'll paste my ingredients below, however, don't hesitate to use more or less based on your tastes. That's the best part about this recipe, its easy to personalize!

Black bean & corn quesadillas

• 1/4 cup black beans
• 2 tbsp corn
• 1/4-tsp cumin
• 1/4-tsp cayenne pepper
• Dash of salt and black pepper
• 1 tbsp onion, finely chopped
• 2 slices Roma tomato, finely chopped
• 2 tbsp jalapeños, finely chopped (optional)
• 1 tbsp habañero jack cheese
• 2 tbsp sharp cheddar cheese