Black Bean Quesadilla | Crispy Mexican Street Food

Finely chop the onion and garlic. Heat 1 tbsp of olive oil in a skillet, then sauté the onion over medium heat until translucent. Add the garlic and ground cumin, then cook for 1 minute until fragrant.

Add the rinsed and drained black beans and corn to the skillet. Season with fine salt, then roughly mash about half of the beans with a fork or potato masher to get a creamy yet textured filling. Cook together for 2-3 minutes, then remove from the heat.

Lay a wheat tortilla on a clean cutting board. Sprinkle grated cheddar cheese over one half, spoon a quarter of the spiced bean and corn filling on top, cover with another layer of cheddar cheese, and finally fold the tortilla in half. Repeat the process with the remaining tortillas.