Decided to pack all the flavor into my favorite quesadillas by making them with @onanafoods GF plantain tortillas!! 🍌 Use code JESSICA for 20% off your @onanafoods order 💚 Elote Corn Quesadillas with Avocado Cream: adapted from @dishingouthealth INGREDIENTS For the avocado cream: 1/2 ripe avocado 🥑 1/2 cup fresh cilantro leaves 🌿 1/4 cup plain Greek yogurt [I used 0% @fage] 3 tbsp lime juice 1/4 tsp salt🧂 For the quesadillas: 2 tbsp olive oil plus more for cooking quesadillas 1/2 onion, chopped 🧅 3 garlic cloves, minced 🧄 1 tsp chili powder 🌶 1 tsp ground cumin 1/2 tsp paprika 1/2 tsp salt 🧂 2 large or 3 small ears of corn grilled and kernels removed (alternatively, 2 cups of frozen/thawed fire-roasted corn) 🌽 1 15oz can black beans, drained but not rinsed 4 tbsp Cotija cheese 8 oz freshly grated Monterey Jack cheese 6 GF tortillas 1. Prepare avocado cream by combining all ingredients in a blender or food processor; blend on high until smooth. Set aside. 2. Heat oil in a large skillet over medium heat. Add onion; cook 3-4 minutes, until softened. Add garlic, chili powder, cumin, paprika, and salt; cook 1 minute. Stir in corn, black beans, and cheese; cook 2 minutes, stirring often, until cheese melts throughout mixture. Transfer mixture to a bowl; wipe skillet clean. 3. Divide half the Monterey Jack cheese evenly over half of each tortilla. Spoon elote corn mixture evenly over cheese, and sprinkle remaining half of Monterey cheese over corn. Fold bare half of tortilla over into a half moon. 4. Heat about 1 tsp olive oil in skillet over medium-high heat. Working in batches and adding extra oil as needed, cook quesadillas until bottoms are golden brown, ~3 minutes. Flip quesadillas; cook until bottoms are golden brown and cheese melts, ~3 minutes. Transfer to cutting board and cut each quesadilla into wedges. Serve with avocado cream. 💠Enjoy!💠