Black Bean and Corn Quesadillas Recipe is a quick easy dish that my family loves. It have made it twice. The only change is folding over the quesadilla to make it easier to handle.

Ingredients:
1 tablespoon brown sugar
1 (10 ounce) can whole kernel corn, drained
1 1/2 cups shredded Monterey Jack cheese, divided
1 (15.5 ounce) can black beans, drained and rinsed
2 teaspoons olive oil
2 tablespoons butter, divided
3 tablespoons finely chopped onion
1/4 cup salsa
1/4 teaspoon red pepper flakes
8 (8 inch) flour tortillas

Method:
Heat oil in a large saucepan over medium heat. Stir in onion, and cook until softened, about 2 minutes.

Stir in beans and corn, then add sugar, salsa, and pepper flakes; mix well. Cook until heated through, about 3 minutes.

Melt 2 teaspoons of the butter in a large skillet over medium heat.

Place a tortilla in the skillet, sprinkle evenly with cheese, then top with some of the bean mixture.

Place another tortilla on top, cook until golden, then flip and cook on the other side.

Melt more butter as needed, and repeat with remaining tortillas and filling.

Black Bean and Corn Quesadillas Recipe