Black Bean and Corn Quesadillas

These black bean and corn quesadillas are really cheesy, a little bit spicy, and a little bit sweet. My vegetarian husband goes crazy over these every time! Feel free to play around and add chicken or veggies, if you desire. Don't forget the salsa and sour cream!

• Preparation Time: 10 mins
• Cooking Time: 30 mins
• Total Time: 40 mins
• Calories: 363 Calories

Ingredients

• 1 tablespoon brown sugar
• 2 teaspoons olive oil
• ¼ cup salsa
• 8 (8 inch) flour tortillas
• ¼ teaspoon red pepper flakes
• 2 tablespoons butter, divided
• 1 ½ cups shredded Monterey Jack cheese, divided
• 3 tablespoons finely chopped onion
• 1 (15.5 ounce) can black beans, drained and rinsed
• 1 (10 ounce) can whole kernel corn, drained

Recipe Instructions

Step 1

Heat oil in a large saucepan over medium heat. Stir in onion, and cook until softened, about 2 minutes. Stir in beans and corn, then add sugar, salsa, and pepper flakes; mix well. Cook until heated through, about 3 minutes.

Step 2

Melt 2 teaspoons of the butter in a large skillet over medium heat. Place a tortilla in the skillet, sprinkle evenly with cheese, then top with some of the bean mixture. Place another tortilla on top, cook until golden, then flip and cook on the other side. Melt more butter as needed, and repeat with remaining tortillas and filling.