Spicy Black Bean and Corn Quesadillas

In a saucepan, heat the oil over medium heat. Add the onion and garlic. Cook over a medium heat for 5 minutes, until the onion is soft and translucent. Add the spices, and then add the corn, black beans and a dash of water. Cook for 5 more minutes, until the mixture is hot.

Lay one of the tortillas in a dry non-stick frying pan over a low heat, and spread the bean mixture on top. Add the grated cheese and top with the other tortilla. Cook over a low heat for 5 minutes, or until the cheese has melted enough to stick the two layers together, and then flip the quesadilla over. Cook for another 5 minutes, until the tortilla is slightly crispy. Serve with sour cream and fresh coriander/cilantro.