Black Bean and Corn Quesadilla

Dice the tomato. Dice the pineapple. Slice the radishes into thin sticks. Chop the cilantro. Peel and dice the red onion. Zest and halve the lime. Remove the husk from the corn and cut the kernels off of the cob. Drain and rinse the black beans.

In a medium bowl, combine the diced tomato, diced pineapple, radish sticks, chopped cilantro, just ¼ cup diced onion, the juice from just half the lime, and a pinch of salt. Stir the pineapple pico well. Chill in the refrigerator until you’re ready to serve.

In a small bowl, combine the lime zest, 1 tsp lime juice, and sour cream, and a pinch of salt. Stir the lime crema and chill until you’re ready to serve.

Lay the whole wheat tortillas flat on a work surface. Sprinkle ¼ of the mozzarella onto the bottom halves of the tortillas. Top with the corn kernels, black beans, and the remaining chopped onion. Sprinkle with the remaining mozzarella, fold over the tortillas, and press gently to seal.

Place a large nonstick skillet over medium heat with 1 tsp vegetable oil. Once hot, add the first quesadilla. Cook until the bottom is browned, 2 to 3 minutes, and carefully flip to brown the other side, about 2 to 3 minutes more. Transfer to a plate. Add another 1 tsp vegetable oil to the skillet, and repeat with the second quesadilla.

Cut the black bean and corn quesadillas into quarters and divide between large plates. Top with pineapple pico and serve with lime crema for dipping.