In a bowl, mix together the corn, tomatoes, black bean, parsley, cumin, paprika, chili powder and jalapeños.
Place the two tortillas down on a plate or cutting board. On one of the tortillas, add black bean mixture and spread over the tortillas. Sprinkle the cheese over the mixture. Cover with the other tortilla and press together.
In a pan over medium high heat, add the coconut oil to grease the pan.
Place the quesadilla in the pan to cook until crispy, about 3 minutes, and then flip. NOTE: If you're having trouble flipping, you can slide it on to a plate then flip it in the plate then place it back onto the machine. Remember that the cheese is holding it together, so press it firmly together to ensure both sides are sticking together.
When crispy, remove from the pan and place onto a plate. Cut into four equal pieces (I like to use a pizza cutter) and top with the greek yogurt or coconut yogurt and some parsley. Enjoy!
This recipe makes one serving, but you can double or triple it as many times as you'd like!Although jessicainthekitchen.com attempts to provide accurate nutritional information, kindly note that these are only estimates. Nutritional information may be affected based on the product type, the brand that was purchased, and in other unforeseeable ways. Jessicainthekitchen.com will not be held liable for any loss or damage resulting for your reliance on nutritional information. If you need to follow a specific caloric regimen, please consult your doctor first.