Black Bean and Corn Quesadillas

• servings: 8 servings
• active time: 10 minutes
• total time: 40 minutes

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

Directions

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.

Nutrition

• Calories: 363 kcal
• Total Fat: 15 g
• Saturated Fat: 7 g
• Unsaturated Fat: 0 g
• Cholesterol: 27 mg
• Sodium: 733 mg
• Total Carbohydrate: 46 g
• Dietary Fiber: 6 g
• Total Sugars: 3 g
• Protein: 14 g