Cheesy Corn-And-Black-Bean Quesadillas

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1 15.5-oz. can black beans, rinsed and drained

1 1/2 cups frozen corn kernels, thawed

1 tablespoon canola oil

1 small onion, chopped

1 jalapeƱo, seeded and finely chopped

2 cloves garlic, minced

6 ounces pepper Jack, shredded

Salt and pepper

8 8-inch flour tortillas

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