Black Bean and Corn Quesadillas
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These black bean quesadillas are incredibly cheesy, with just the right amount of spice and a hint of sweetness.
Ingredients:
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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
- 1 ½ cups shredded Monterey Jack cheese
- 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.
Quick, crispy, and bursting with flavors. Image Source: All Recipes
This recipe was sourced from All Recipes. Have you tried it yet? Share your twist or leave a comment below!
