Quesadillas

Mexican food is so easy to do vegetarian, I have a feeling that we'll be having it a lot in the next couple of weeks. My husband has a quesadilla maker that he inherited at some point in college, so quesadillas are a go to easy dinner for us.

Black Bean Quesadillas
1/2 white onion, chopped
3 cloves garlic, diced
1/2 jalapeño, diced
1 can black beans, rinsed and drained
1/4 lb frozen corn
1 tomato, seeded and chopped
1 t ground cumin
Hot sauce
2 green onions, chopped
2 T cilantro, chopped
Shredded cheese
Flour tortillas
Sour cream
Avocado

Sauté the onion, garlic, and jalapeño in a little bit of vegetable oil over medium-high heat for 5-7 minutes. Add the black beans, corn, tomato, cumin, and hot sauce to taste. Cook over medium heat until warmed through, about 10 minutes. Stir in green onions and cilantro.

Fill tortillas with 1/2 c of the black bean filling and 1/4 c shredded cheese. Cook in quesadilla maker or skillet until browned and crispy. Top with sour cream and avocado.