Instructions

1. 1
   In a large bowl, combine the drained black beans, frozen corn, diced red onion, minced garlic, chopped cilantro, shredded cheese, and taco seasoning.
2. 2
   Stir the mixture thoroughly until all ingredients are evenly distributed and coated in the seasoning.
3. 3
   Place about 1/3 cup of the filling onto one half of a flour tortilla, then fold the other half over to create a half-moon shape.
4. 4
   Heat a large skillet over medium heat.
5. 5
   Place the quesadilla in the dry skillet (or add a tiny brush of oil/ butter for extra crunch).
6. 6
   Cook for 3-4 minutes per side until the tortilla is golden brown, crispy, and the cheese inside is completely melted.
7. 7
   Repeat for remaining tortillas.