Corn and Black Bean Quesadillas

Heat 10-inch nonstick skillet over medium-high heat until hot, about 2 minutes. Add corn and cook, stirring occasionally, until kernels begin to brown and pop, 3 to 5 minutes; transfer corn to medium bowl. Heat 2 teaspoons vegetable oil in the now-empty skillet over medium heat until shimmering; add onion and cook, stirring occasionally, until softened, about 3 minutes. Add garlic and chili powder and cook until fragrant, about 1 minute; stir in beans and cook until heated through, about 1 minute. Return corn to skillet and toss to combine; gently press mixture with spatula to lightly crush black beans. Transfer mixture a medium bowl, stir in lime juice.

Wipe out skillet with a paper towel and return skillet to medium heat until hot, about 2 minutes. Place 1 tortilla in the skillet and toast until soft and puffed slightly at edges, about 2 minutes. Flip tortilla and toast until puffed and slightly browned, 1 minute longer. Remove the tortilla to a cutting board. Repeat to toast second tortilla while assembling first quesadilla. Sprinkle 1/3 cup cheese, half the corn and bean mixture, and half of jalapeños, over half of the tortilla, leaving 1/2-inch border around edge. Fold tortilla in half and press to flatten. Brush generously with oil, sprinkle lightly with salt, and set aside. Repeat to form second quesadilla.

Place both quesadillas in skillet, oiled sides down; cook over medium heat until crisp and well browned, 1 to 2 minutes. Brush surfaces with oil and sprinkle lightly with salt. Flip quesadillas and cook until second sides are crisp and browned, 1 to 2 minutes longer. Transfer to a cutting board and allow cool about 3 minutes. Halve each quesadilla and serve with salsa, guacamole, or sour cream