Quesadilla with corn and beans

Ingredients:

Quesadilla

• 4 wheat tortillas, 25 cm in diameter.
• 450 gr. black beans with spices, mashed into puree
• 2 tbsp olive oil, plus a little extra for the grill
• 1 small red bell pepper, diced
• 1/2 red onion, diced
• 3/4 cup corn kernels (about 1 ear)
• 2 tsp crushed dried red pepper
• 1 tsp ground cumin
• 1/2 cup chopped cilantro leaves
• 1 tbsp. grated cheese

Sour cream with lime and cilantro

• 1/2 cup sour cream
• 1/4 cup chopped cilantro leaves
• Juice from 1/2 lime
• A pinch of salt
• Mix all ingredients

Preparation:

1. Heat olive oil in a large skillet over medium heat. Sauté the bell pepper and onion until soft, about 5 minutes. Add the corn, dried red pepper flakes, cumin, and salt and pepper to taste. Stir and sauté for 3 minutes. Transfer everything to a bowl and add the cilantro. Heat a long cast-iron grill over 2 burners or a large sauté pan over medium heat.
2. Place 2 tortillas on a work surface and coat them evenly with the refried black bean paste. Place the tortillas, buttered side up, on the griddle (if using a sauté pan, place one tortilla first).
   
   Spread the onion and pepper mixture evenly over the quesadillas, then sprinkle with cheese. Top with another tortilla spread with black bean paste and cook until the cheese is melted, about 4 minutes. Flip the quesadillas to cook the other side.
3. Cut each into 8 triangles, sprinkle with cilantro and serve with sour cream sauce.