Place (drained) corn and black beans into a large mixing bowl.
Add mexican seasoning blend OR add all the spices listed in the ingredients section.
Mix corn black beans and spices together. Keep aside.
Preheat oven to 450° Fahrenheit/ 220° Celsius.
Lay parchment over sheet pan and place 2 soft tortilla on it.
Spread ¼ of the cheese quantity over one half of one tortilla and spread some of the corn black bean filling over the bottom cheese layer. Finish with another ¼ of the cheese to create a top layer.
Fold over tortilla to create quesadilla shape. Repeat the process with the other tortilla and use up remaining cheese and corn black bean filling.
Center quesadilla on the baking sheet and bake quesadilla at 450° Fahrenheit/ 220° Celsius. for a total of 20-25 minutes or until crispy baked.
Take out the quesadilla baked half way through to flip quesadillas over. That way they will cook on all sides.
When you are done baking, allow to cool for 5 minutes and cut into serving portions. Serve up warm.
Video
Notes
The sweet corn and black bean quantity in ounces and grams is the undrained net weight. Drained weight for corn = 5.6 ounce/ 160 grams, drained weight for black beans 8.3 ounce/ 235 grams
Use soft wheat tortillas
Use stringy melting cheese. Full list of cheese choice in the post.
You can use a Mexican spice blend (taco seasoning) or you can use the set of spices listed in the recipe to season your quesadilla.