These black bean quesadillas are filled with a slightly sweet and spicy mix of corn, salsa, and Monterey Jack cheese for an easy vegetarian meal.
Preparation Time
10 mins
Cooking Time
30 mins
Total Time
40 mins
Calories
363 Calories
Recipe Instructions
Step 1
Heat olive oil in a large saucepan over medium heat. Cook and stir onion in hot oil until softened, about 2 minutes. Stir in beans and corn, then add salsa, brown sugar, and red pepper flakes; mix well. Cook until heated through, about 3 minutes. Remove from heat.
Step 2
Melt about 1 1/2 teaspoons butter in a large skillet over medium heat. Place a tortilla in the skillet. Sprinkle with 1/4 of the Monterey Jack cheese, then top with 1/4 of the bean mixture. Place another tortilla on top; cook until the bottom is golden, then carefully flip and cook until the other side is golden. Repeat with remaining tortillas and filling.
Ingredients
1 tablespoon brown sugar
2 teaspoons olive oil
8 (8 inch) flour tortillas
2 tablespoons butter, or as needed
3 tablespoons finely chopped onion
1 (15.5 ounce) can black beans, drained and rinsed
