1/3 cup frozen corn kernals, thawed (I tripled this)
2 tsp. oil
1/3 cup minced red onion (doubled this)
1 tsp. minced garlic
1/2 tsp. chili powder
1/3 cup black beans (tripled this)
2 tsp. lime juice
2 plain flour tortillas, eight inch
2/3 cup pepper jack, or cheddar, or Monterey jack, or a combination
1 Tbs. minced pickled jalapenos
Heat corn in skillet over medium-high heat, stirring occasionally, until kernels begin to brown and pop, 3-5 minutes;transfer corn to medium bowl. Heat 2 tsp. oil in empty skillet over medium heat until shimmering, add red onion and cook, stirring occasionally, until softened, about 3 minutes. Add garlic and chili powder and cook until fragrant, about 1 minute. Stir in beans and cook until heated through, about 1 minute. Return corn to skillet and toss to combine. Gently press mixture with spatula to lightly crush black beans. Transfer mixture to now-empty bowl, stir in lime juice, and season to taste with salt.
Assemble quesadillas by spreading half the corn and bean mixture, half the cheese, and half the jalapenos over half of tortilla. Fold in half and repeat with second tortilla. And cook it up!