This recipe is terrific for a quick and easy weekday meal. Make extras for the kids to take for lunch the next day!
In a large skillet, heat oil over medium-high heat. Saute red pepper and onion until soft, about 5 minutes. Add corn, black beans, red pepper flakes, cumin, and salt and pepper to taste. Toss to incorporate and saute for 3 minutes.
Transfer vegetables to a bowl and add the cilantro.
Preheat a large saute pan over medium heat.
Lay the first tortilla in the saute pan and add a bit of cheese to stick the other ingredients to the tortillas. Sprinkle onion-red pepper mixture evenly over the top, then sprinkle evenly with more cheese. Cover with another tortilla and cook until cheese melts, about 4 minutes. Be sure to flip half way through to brown on both sides.
Slice each quesadilla into 8 wedges, sprinkle with cilantro, and serve with guacamole, salsa and sour cream