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.
Prep Time
10 mins mins
Cook Time
30 mins mins
Total Time
40 mins
Servings:
8
Ingredients
2teaspoons olive oil
3tablespoons finely chopped onion
1 can black beans drained and rinsed (15.5 ounce)
1 can whole kernel corn drained (10 ounce)
0.25cup salsa
1tablespoon brown sugar
0.25teaspoon red pepper flakes
2tablespoons butter or as needed
8 flour tortillas (8 inch)
1.5cups shredded Monterey Jack cheese
Instructions
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.
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..
