Irresistible Black Bean and Corn Quesadillas Recipe

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
• 0.25 cup salsa
• 1 tablespoon brown sugar
• 0.25 teaspoon red pepper flakes
• 2 tablespoons butter, or as needed
• 8 (8 inch) flour tortillas
• 1.5 cups shredded Monterey Jack cheese

Instructions

1. In a large saucepan, heat olive oil over medium heat. Sauté the onion until softened, approximately 2 minutes. Incorporate beans and corn, followed by salsa, brown sugar, and red pepper flakes; ensure a thorough mix. Heat through for about 3 minutes. Take off the heat.
2. In a large skillet over medium heat, melt roughly 1 ½ teaspoons of butter. Position a tortilla in the skillet, sprinkle with ¼ of the Monterey Jack cheese, and then top with ¼ of the bean mixture. Cover with another tortilla; cook until the underside achieves a golden hue, then carefully flip and cook until the opposite side is golden. Continue with the remaining tortillas and filling.

Nutrition

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