Mexican Street Corn Quesadilla Bar with Black Bean & Chorizo Filling

Ingredients

• 12 oz chorizo sausage, casings removed
• 2 cups corn kernels (fresh or frozen), thawed if frozen
• 1 can (15oz) black beans (canned), drained and rinsed
• 1.5 cups cotija cheese, crumbled
• 0.5 cup sour cream
• 1 whole lime, juiced
• 2 cloves garlic cloves, minced
• 1 tsp cumin
• 0.5 tsp smoked paprika
• 8 large (10-inch) flour tortillas
• 2 tbsp butter, for grilling
• 0.25 cup cilantro, fresh, chopped
• to taste unit salt and black pepper

Instructions

1. 1

   In a large skillet over medium-high heat, cook chorizo for 5-7 minutes, breaking it apart with a spoon until browned. Drain excess fat, leaving about 1 tablespoon.

2. 2

   Add minced garlic, cumin, and smoked paprika to the skillet. Stir for 30 seconds until fragrant.