Black Bean & Corn Quesadillas

About 1 year ago I went through a quesadillas craze. Every restaurant I went to I felt compeled to try their version of quesadillas as well as make many of my own versions. I became inspired by so many wonderful flavors from wild mushroom and gruyere; apple and brie; portabello mushrooms and goat cheese; caramelized onions and chevre, and the list goes on. As a Mexican food lover I decided to make a black bean & corn quesadillas which can be served with sour cream, salsa and/or guacamole. I will definetly be making these again, as they are quick and delicious.

On a side note mexican food makes me think of sangria, although spanish in origin, I started indulging in this drink with girlfriends back in high school at the local Mexicali Rosi's. Every summer I usually make a sangria and love the flavors of wine, brandy and fruit together, I have yet to perfect the perfect concoction, but is has been fun trying. My husband found a recipe in the LCBO Food & Drink magazine that called for whiskey infused with fruit, which can be found on his blog Fort's Place under Whiskey and Infused Fruit. We have yet to try it as it must sit for 10 days. However, I am anticipating a good sipping drink with some appetizers.

1 can black beans
1 cup corn kernels
1-2 plum tomato, diced
1/4 cup red onion, chopped
1 jalapeno, minced
1 garlic minced
1 tsp cumin
1 tsp ancho chili powder or regular chili powder
1/4 tsp cayenne (if you like it really spicy)
olive oil
shredded cheese (monterey jack, old cheddar)
6 x 8" whole wheat tortillas
light sour cream
medium to hot salsa

In a medium skillet over medium heat add 1 T olive oil. Add the beans, corn, tomatoes, onion, jalapeno, garlic, cumin and chili powder. Mix together and cook for about 5 mins until heated throughout.

Spray an 8" skillet with non stick cooking spray and heat skillet over medium high heat. Place an 8" tortilla in the skillet. Using a laddle scoop the bean mixture onto one half of the tortilla. Sprinkle cheese over the bean mixture and then fold the other half of tortilla over the bean mixture.

Cook each side of the quesadilla for 3-5 mins per side, until golden brown and crisp.

Remove from skillet and cut in half. Serve immediately with sour cream and salsa.