Black Bean and Corn Quesadillas

Ingredients

• 2 teaspoons olive oil
• 3 tablespoons finely chopped onion
• 1 can black beans , 15.5 ounce
• 1 can whole kernel corn , 10 ounce
• 0.25 cups salsa
• 1 tablespoon brown sugar
• 0.25 teaspoons red pepper flakes
• 2 tablespoons butter , or as needed
• 8 flours tortillas , 8 inch
• 1.5 cups shredded Monterey Jack cheese

Instructions

1. 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.

2. 2

   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.