Black Bean and Corn Quesadillas

​Traducir al español

---

Black Bean and Corn Quesadillas

I love anything in a Quesadilla. I also love beans, any kinds of beans, I cannot think one kind of bean I do not like. I think marrying beans and corn is such a delicious flavor but not all beans are created equal. Black beans work the best with corn, in my opinion, of course.  So why not make a black bean and corn Quesadilla, so here is what I have done. Keep in mind a lot of my recipes are inspired by watching food shows, The Chew is my favorite. I also search the internet for ideas.  So if you see something that looks familiar, I may have gotten in from another site and  tweaked it and claimed it.  I love to personalize it and put my signature on it.  With cooking it can be done easily.  Enjoy.

---

---

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 tablespoon brown sugar
  
• 1/4 cup salsa
  
• 1/4 teaspoon red pepper flakes
  
• 2 tablespoons butter, divided
  
• 8 (8 inch) flour tortillas
  
• 1 1/2 cups shredded Monterey Jack cheese, divided

Corn and Black bean

Salsa

Sour Cream

---

Directions

1. 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.

2. 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.

---

Other Appetizers