Name: Black Bean and Corn Quesadillas
Prep time: 10 min
Cook time: 10 min
Yield: 8
Ingredients: Olive oil - 2 teaspoons; Finely chopped onion - 3 tablespoons; Black beans, drained and rinsed - 1 (15.5 ounce) can; Whole kernel corn, drained - 1 (10 ounce) can; Salsa - ¼ cup; Brown sugar - 1 tablespoon; Red pepper flakes - ¼ teaspoon; Butter, or as needed - 2 tablespoons; Flour tortillas - 8 (8 inch); Shredded Monterey Jack cheese - 1 ½ cups

Ingredients for - Black Bean and Corn Quesadillas

1. Olive oil 2 teaspoons

2. Finely chopped onion 3 tablespoons

3. Black beans, drained and rinsed 1 (15.5 ounce) can

4. Whole kernel corn, drained 1 (10 ounce) can

5. Salsa ¼ cup

6. Brown sugar 1 tablespoon

7. Red pepper flakes ¼ teaspoon

8. Butter, or as needed 2 tablespoons

9. Flour tortillas 8 (8 inch)

10. Shredded Monterey Jack cheese 1 ½ cups

How to cook deliciously - Black Bean and Corn Quesadillas

1 . Stage

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.

2 . Stage

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. Allrecipes Magazine