Black Bean and Corn Quesadillas
2 tsps olive oil
3 Tbls finely chopped onion
1 15.5 oz can black beans drained and rinsed ( or dried beans cooked, less sodium)
1 10 oz can whole kernal corn, drained ( or frozen or fresh!)
1 Tbls brown sugar
1/4 cup salsa
1/4 tsp red pepper flakes
2 Tbls butter, divided
8 (8 inch) flour tortillas
1 1/2 cups shreed Monterey Jack cheese, divided
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 throught, about 3 minutes.
Melt 2 tsps 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. ( I ususally just fold one tortilla in half and flip)
Repeat with remaining tortillas and filling.
Add sour cream, green onions cilantro or whatever your family likes!!!