Roasted Corn Pepper and Bean Quesadillas

1 can corn, drained 2 tablespoons olive oil 1 jalapeno, seeded and minced (optional) 1 red onion, diced 1 can black beans, rinsed, drained 2 Roma tomatoes, diced 2 large red bell peppers, diced 1/2 teaspoon salt 1/2 teaspoon freshly ground black pepper 1/2 teaspoon ground cumin 12 oz cheddar jack cheese, shredded 8 medium whole wheat tortillas

Place drained corn in a small skillet on medium-high heat. Cook until corn is browned roasted. Set aside. In a large skillet over medium-high heat, add olive oil, red onions, and red peppers. Saute until the onions are translucent. Add the black beans and corn kernels. Stir and saute for 3 minutes. Add the diced tomatoes and mix carefully. Finally, add salt, pepper, and cumin. Remove the pan from heat and let rest. Lay out 4 tortillas on cookie sheets. Layer with cheese and mixture. Add cheese on top and place other 4 tortillas on top. Place in 350 oven until cheese melts. Optionally, prepare as a burrito and cook on skillet until cheese melts. Adapted from Guy Fieri - Food Network