Southwest Veggie Quesadillas

Directions

1. Heat the Blackstone griddle to medium-low. Add 2-3 tsp of oil and sauté the bell peppers and onion until soft. While the bell peppers and onion are cooking, add the frozen corn, spreading it in an even layer so all the kernels are flat on the griddle. Cook for 2 minutes on each side, or until the kernels develop a roasted color. Add the black beans and mix all the ingredients to combine. Season to taste with Street Taco Seasoning.

2. Turn one side of the griddle off and move all the veggies to that side. On the medium-low side, add an additional 1-2 tsp of oil and place the large tortillas on the griddle. Flip after 60 seconds. Add a handful of Monterey Jack cheese to half of each tortilla. Add the veggie mixture on top of the cheese, then cover the veggies with another handful of cheese. Fold the tortilla over and cook on both sides until golden and crispy.

3. Remove the quesadillas from the griddle and cut each into 3 equal pieces. Enjoy with a side of cilantro lime cream!