1Heat a large nonstick skillet to medium high heat.
Add corn and cook, stirring, until it becomes brown and pops. 3 to 5 minutes. Transfer to a medium bowl.
2Heat 2 tsp veg. oil in same skillet, add onion and cook til softened. Add garlic and chili powder, cooking about one minute more.
3Add the beans, cook for about 1 minute. Add corn back into skillet. Press mixture with a spatula to lightly crush the black beans. Transfer all to a medium bowl. Stir in lime juice.
4Wipe out the skillet and return it to medium heat for about 2 minutes. Add one tortilla and toast it for about 2 minutes when it should puff and soften.
Flip and cook the other side for about a minute.
Remove the tortilla to a cutting board.
Repeat cooking with the second tortilla while assembling the first.
5To the first tortilla: Sprinkle with 1/3 cup cheese, half of the corn and bean mixture, leaving a 1/2 in. border. Fold the tortilla in half and press to flatten. Brush with oil, sprinkle with salt and set aside. Finish the second tortilla.
6Place both completed tortillas in the skillet oiled side down. Cook over medium heat until well browned.
Brush and salt the other side and flip them. Cook another 1 to 2 minutes longer.
7Remove to a cutting board and cool for 3 minutes. Halve each quesadilla and serve with salsa, guacamole or sour cream. Enjoy!