Smashed Pinto Bean Quesadillas with Charred Pepper Salsa

Steps

1. Prep first: shred the cheddar, thaw the frozen corn kernels, rinse the pinto beans, mince the garlic, chop the cilantro, and cut the bell pepper, tomato, jalapeño and red onion as listed.
2. Heat a large dry skillet over medium-high heat. Add the bell pepper, tomato, jalapeño and red onion and cook, turning occasionally, until charred in spots and softened, 8 to 10 minutes. Move them to a cutting board to cool slightly.
3. Finely chop the charred vegetables and stir them in a bowl with the lime juice, half the cilantro and half the salt. Set this roasted pepper salsa aside.
4. Wipe out the skillet and heat one third of the canola oil over medium heat. Add the garlic, cumin and chili powder and stir for 30 seconds until fragrant.
5. Add the pinto beans, the thawed corn kernels, the water and the remaining half of the salt. Cook for 3 to 4 minutes, mashing about half the beans with a fork or masher until thick and spreadable. Scrape the bean and corn filling into a bowl and wipe out the skillet.
6. Lay out 8 corn tortillas, spread the bean and corn filling evenly over them, scatter the cheddar on top and cover each with one of the remaining 8 corn tortillas, pressing gently.
7. Brush the skillet with half of the remaining canola oil and heat over medium. Cook the quesadillas in batches, 2 to 3 minutes per side, until golden and crisp and the cheese melts, brushing the skillet with the last of the canola oil for the later batches.
8. Cut each quesadilla in half and serve 2 per person topped with the roasted pepper salsa, the Greek yogurt and the remaining half of the cilantro.