Black Bean and Corn Quesadillas Recipes
Ingredients
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2 teaspoons olive oil
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3 tablespoons finely chopped onion
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1 (15.5 ounce) can black beans, drained and rinsed
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1 (10 ounce) can whole kernel corn, drained
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1 tablespoon brown sugar
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1/4 cup salsa
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1/4 teaspoon red pepper flakes
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2 tablespoons butter, divided
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8 (8 inch) flour tortillas
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1 1/2 cups shredded Monterey Jack cheese, divided
Directions
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Heat oil in a large saucepan over medium heat. Stir
in onion, and cook until softened, about 2 minutes. Stir in beans and
corn, then add sugar, salsa, and pepper flakes; mix well. Cook until
heated through, about 3 minutes.
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Melt 2 teaspoons of the butter in a large skillet
over medium heat. Place a tortilla in the skillet, sprinkle evenly with
cheese, then top with some of the bean mixture. Place another tortilla
on top, cook until golden, then flip and cook on the other side. Melt
more butter as needed, and repeat with remaining tortillas and filling.
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