Drain and rinse the black beans and corn, and set aside.

Dice onion, mince garlic and chop cilantro; set aside.

Add the black beans, corn, onion, garlic, cilantro, taco seasoning, and cheese to a large bowl and gently mix together until combined.

Cook meat until done and allow to cool slightly; chop meat into small pieces and mix into the black bean mixture.

Warm tortillas in the microwave until they are soft.

Over medium heat, spray the skillet with non-stick cooking spray or drizzle in a bit of oil.

Lay a tortilla on a cutting board and scoop out 1/2 cup of the black bean mixture onto one side of the tortilla; gently fold the tortilla in half.

Place the quesadilla in the prepared skillet and cook on one side for about 2 minutes or until it becomes brown and crispy; carefully flip the quesadilla over and cook for another minute or 2 or until it becomes brown and crispy.

Continue filling and cooking quesadilla until you’ve cooked all.

Cut each quesadilla into thirds and serve warm with sour cream and salsa.