• Quesadillas
• 6 ONANA Tortillas
• 2 tbsp olive oil 
• 1/2 chopped onion
• 3 minced garlic cloves
• 1 tsp chili powder 
• 1 tsp ground cumin 
• 1/2 tsp paprika 
• 1/2 tsp salt 
• 2 large or 3 small ears of grilled corn or 2 cups of frozen/thawed fire-roasted corn
• 1 15oz can black beans, drained
• 4 tbsp Cotija cheese
• 8 oz grated Monterey Jack cheese
• Avocado Cream
• 1/2 avocado
• 1/2 cup cilantro 
• 1/4 cup plain Greek yogurt
• 3 tbsp lime juice 
• 1/4 tsp salt 

Instructions 

• Prepare avocado cream by combining all ingredients in a blender or food processor
• Blend on high until smooth and set aside
• Heat oil in a large skillet over medium heat
• Add onion and cook for 3-4 minutes until it is soft
• Add garlic, chili powder, cumin, paprika, and, salt and cook for 1 minute
• Stir in corn, black beans, and cheese and cook for 2 minutes while stirring often until the cheese melts throughout the mixture
• Transfer the mixture into a bowl
• Divide half the Monterey Jack cheese evenly over half of each tortilla 
• Spoon elote corn mixture evenly over the cheese 
• Sprinkle the remaining half of the Monterey Jack cheese over the corn
• Fold bare half of tortilla over into a half moon
• Heat about 1 tsp olive oil in a skillet over medium-high heat
• Cook quesadillas until bottoms are golden brown, flip, and do the same to the other side
• Transfer to a cutting board and cut eat quesadillas into wedges and place avocado cream on top
• Serve immediately and enjoy!