Easy Cheesy Black Bean Quesadillas

• Drain corn; pat dry with paper towels. • Heat a drizzle of oil in a large pan over high heat. Add corn and cook, stirring occasionally, until golden brown and lightly charred in spots, 4-6 minutes. TIP: Cover pan if corn begins to pop! • Meanwhile, in a large bowl, combine mayonnaise, half the cotija cheese (you’ll use the rest later), remaining chili powder, juice from two lime wedges (four wedges for 4 servings), a big pinch of salt, and pepper. • Once corn is done, turn off heat. Transfer to bowl with mayonnaise mixture; stir to thoroughly combine. Taste and season with salt and pepper if desired. Set aside until ready to serve. Wash out pan.

• Place tortillas on a clean work surface. Evenly divide seasoned beans, Mexican cheese blend, and remaining cotija cheese between bottom halves of tortillas. (TIP: Reserve some cotija cheese for serving if you like!) Fold each tortilla in half to form quesadillas. • Heat a drizzle of oil in pan used for corn over medium heat. Add quesadillas; cook until tortillas are golden brown and cheese melts, 2-4 minutes per side (depending on the size of your pan, you may need to work in batches). TIP: Lower heat if tortillas begin to brown too quickly.