Southwest Quesadilla with Cilantro-Lime Sour Cream

I find myself turning more often to Mexican or Southwest dishes for dinner.  They are full of flavor and generally less expensive to prepare.  This is a recipe that is a hit even with the grandkids.  

2 Tbsp olive oil, plus extra for griddle

1 small red onion, diced

3/4 cup corn kernels (use fresh, frozen or canned)

1/2 tsp red pepper flakes

1/2 tsp ground cumin

Salt and freshly ground pepper

1/2 cup freshly chopped cilantro leaves

Four 10" round flour tortillas

One 16 oz can of Bush's Taco Fiesta Sidekicks black beans  (do not drain or rinse)

1 cup shredded Mexican-style cheese

1/2 cup sour cream

1/2 lime, juiced

1 tsp Ellbee's Chili-Lime Gourmet Garlic

In a large skillet, heat oil over medium-high heat.  Saute the red onion until soft, about 5 minutes.  Add the corn, red pepper flakes, cumin, black beans and salt and pepper to taste.  Toss to incorporate and heat for 3 minutes.  Transfer to a bowl and add 1/4 cup of the chopped cilantro leaves.  

This is where I break out the Quesadilla Maker, but you can just as easily prepare these on a griddle or large saute pan.  Be sure to preheat and spray with cooking spray.

Lay a tortilla on the Quesadilla Maker and top with 1/2 of the bean mixture.  Sprinkle with cheese and then cover with another tortilla.  Close the lid and cook for about 4 minutes or until the cheese melts and the tortilla browns slightly.  Repeat with remaining tortillas.

Slice each quesadilla into 8 wedges and serve with Lime-Cilantro Sour Cream (recipe below).

Lime-Cilantro Sour Cream

Stir together the sour cream, lime juice, 1/4 cup cilantro, garlic and a pinch of salt.  Mix well and refrigerate while preparing the quesadillas.