Corn & Black Bean Quesadillas Recipe
Corn & Black Bean Quesadillas Recipe.
An easy Mexican lunch or dinner with onion, brown sugar, salsa, red pepper flakes, and Monterey Jack Cheese.
Kid Friendly.
A great addition to Taco Tuesday, or game day.
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Corn & Black Bean Quesadillas
Equipment
Ingredients
- 2 tsp olive oil
- 3 tbsp onion finely chopped
- 1 can (10oz) whole kernel corn drained
- 2 cans (15.5 oz) black beans drained & rinsed
- 1 tbsp brown sugar
- ¼ cup salsa
- ¼ tsp red pepper flakes
- 2 tbsp butter divided
- 8 (8 inch) flour tortillas
- 1½ shredded Monterey Jack cheese divided
Instructions
- In a large saucepan over medium heat, add oil and heat.
- Add onions and stir and cook approx 2 minutes until softened
- Add corn and beans, stir to mix.
- Stir-in salsa, brown sugar, and red pepper flakes.
- Cook approx 3 minutes or until heated through.
- In a large skillet over medium heat, add 2 teaspoons butter, and melt.
- Add one tortilla and top with cheese, then corn mixture, then another tortilla.
- Cook until bottom is golden brown, flip and cook the other side until golden brown. Remove from pan.
- Add 2 teaspoons of butter and repeat steps for the rest of the tortillas
Nutrition
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