Let’s get cooking! Here’s a detailed, step-by-step guide:

Step 1: Sauté Vegetables

In a large pan or skillet, heat a little olive oil (about 1 tablespoon) over medium heat.

Add the diced onion and diced bell pepper. Sauté until softened, about 5 minutes.

Add the minced garlic (if using) and cook for another minute, until fragrant.

Step 2: Add Beans, Corn, and Spices

Add the drained and rinsed black beans, corn kernels, cumin, chili powder, salt, and pepper to the pan.

Stir well to combine.

Step 3: Cook Filling

Cook the filling for another 3-4 minutes, stirring occasionally, until heated through.

Step 4: Heat Tortillas

Heat a separate large pan or skillet (or use the same one, after wiping it clean) over medium heat. Lightly coat the pan with olive oil.

Step 5: Assemble Quesadillas

Place a tortilla in the heated pan.

Spread a portion of the black bean and corn mixture over half of the tortilla.

Fold the tortilla over to form a half-moon shape.

Step 6: Cook Quesadillas

Cook the quesadilla until the tortilla is golden brown and crispy, about 2-3 minutes per side. Use a spatula to flip it carefully.

Step 7: Repeat and Serve

Remove the cooked quesadilla from the pan and repeat with the remaining tortillas and filling.

Cut the quesadillas into wedges.

Serve immediately, optionally with salsa, guacamole, sour cream (or vegan sour cream), or your favorite toppings.

Enjoy these flavorful and satisfying Black Bean and Corn Quesadillas!