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Black Bean and Corn Quesadillas with Monterey Jack Cheese

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PREP TIME
10 min
COOKING TIME
30 min
TOTAL TIME
40 min
SERVINGS
8 servings
Mexican Southwestern
Black Bean and Corn Quesadillas with Monterey Jack Cheese
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
  • 1/4 cup salsa
  • 1 tablespoon brown sugar
  • 1/4 teaspoon red pepper flakes
  • 2 tablespoons butter, or as needed
  • 8 (8 inch) flour tortillas
  • 1 1/2 cups shredded Monterey Jack cheese
Instructions
1
Begin by heating a generous amount of olive oil in a substantial saucepan over an intermediate temperature. Allow the onion to cook and stir it constantly in the hot oil until it becomes tender, approximately 2 minutes. Introduce the beans and corn into the saucepan, followed by salsa, brown sugar, and red pepper flakes; thoroughly combine all ingredients. Continue to cook until the mixture is heated through, around 3 minutes. Set the saucepan aside.
2
Melt approximately 1 ½ teaspoons of butter in a large skillet over an intermediate temperature. Position a tortilla in the skillet. Sprinkle with ¼ of the Monterey Jack cheese, then layer it with ¼ of the bean mixture. Place another tortilla on top; cook until the bottom is golden brown, then carefully flip and cook until the other side is equally golden. Repeat this process with the remaining tortillas and filling.