Black Bean and Corn Quesadillas

These black bean quesadillas are filled with a slightly sweet and spicy mix of corn, salsa, and Monterey Jack cheese for an pleasing vegetarian meal.

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

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
• 1 (10 ounce) can whole kernel corn, drained
• 0.25 teaspoon red pepper flakes
• 1.5 cups shredded Monterey Jack cheese
• 0.25 cup salsa

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 ½ teaspoons butter in a large skillet over medium heat. Place a tortilla in the skillet. Sprinkle with ¼ of the Monterey Jack cheese, then top with ¼ 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.