Ingredients

• 1/4 cup chipotle peppers in adobo sauce, minced
• 1/2 lime, juiced
• 1 cup sour cream
• 3 ears white corn on the cob
• 2 tablespoons olive oil
• 1 jalapeno, seeded and minced
• 1/4 red onion, diced
• 1/2 cup black beans
• 2 Roma tomatoes, diced
• 2 tablespoons diced roasted red bell peppers
• 1/2 teaspoon sea salt
• 1/2 teaspoon freshly ground black pepper
• 1/2 teaspoon ground cumin
• 6 tablespoons freshly chopped cilantro leaves, divided
• 6 ounces Jack cheese, shredded
• 6 ounces Cheddar, shredded
• 8 medium flour tortillas
• 5 tablespoons, sliced scallions

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Instructions

1. Preheat grill to high. Preheat oven to 375 degrees F.
2. Mix diced chipotle, lime juice and sour cream, and refrigerate for 1 hour.
3. Over medium flame or on a grill pan, roast corn. Let cool and cut kernels off cob.
4. In a medium saute pan over medium-high heat, add olive oil, jalapenos, red onions, and black beans. Saute until the onions are translucent. Add the tomatoes, corn kernels and roasted bell pepper. Stir and saute for 3 minutes and add salt, pepper, cumin and 3 tablespoons of cilantro. Remove the pan from heat and let rest.
5. Evenly distribute mixture, the remaining cilantro and cheeses among 4 tortillas. Top with remaining tortillas.
6. Place tortillas on a baking sheet and place in the oven. Cook for about 10 minutes, until cheeses have melted and the quesadillas are warmed through. Cut each into 6 pieces.
7. Serve with chipotle sour cream garnished with scallions.