Black Bean And Corn Quesadillas
Black Bean and Corn Quesadillas are a delicious and nutritious twist on the classic Mexican dish, combining the richness of black beans with the sweetness of corn, all wrapped in a crispy tortilla.
Ingredients
- 2 teaspoons olive oil
- 3 tablespoons finely chopped onion
- 1 (15.5 ounce) can black beans, drained and rinsed
- 1 (10 ounce) can whole kernel corn, drained
- ¼ cup salsa
- 1 tablespoon brown sugar
- ¼ teaspoon red pepper flakes
- 2 tablespoons butter, or as needed
- 8 (8 inch) flour tortillas
- 1½ cups shredded Monterey Jack cheese
Instructions
- Heat olive oil in a large saucepan over medium heat. Add the chopped onion and cook, stirring occasionally, until softened, about 2 minutes. Stir in the black beans and corn, followed by the salsa, brown sugar, and red pepper flakes. Mix everything together and cook for another 3 minutes until fully heated. Remove the pan from the heat.
- Melt 1 ½ teaspoons of butter in a large skillet over medium heat. Place a tortilla in the skillet and sprinkle with a quarter of the shredded Monterey Jack cheese. Add a quarter of the bean mixture on top, then cover with another tortilla. Cook until the bottom tortilla turns golden, then flip carefully to brown the other side. Repeat this process with the remaining tortillas and filling.