Black Bean and Corn Quesadillas Tasty Recipes

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Black Bean and Corn Quesadillas

"My vegetarian husband goes loopy over these each time! They are virtually cheesy, a touch bit highly spiced, and a touch bit sweet. Feel unfastened to mess around and upload chook or veggies, in case you preference. Don't neglect the salsa and sour cream!"

Ingredients :

2 teaspoons olive oil
three tablespoons finely chopped onion
1 (15.Five ounce) can black beans, tired and rinsed
1 (10 ounce) can whole kernel corn, drained
1 tablespoon brown sugar
1/4 cup salsa
1/4 teaspoon purple pepper flakes
2 tablespoons butter, divided
8 (eight inch) flour tortillas
1 half of cups shredded Monterey Jack cheese, divided

Instructions :

Prep : 10M	Cook : 8M	Ready in : 40M

Heat oil in a big saucepan over medium warmness. Stir in onion, and cook dinner until softened, approximately 2 mins. Stir in beans and corn, then add sugar, salsa, and pepper flakes; blend well. Cook till heated through, approximately three mins.
Melt 2 teaspoons of the butter in a large skillet over medium heat. Place a tortilla inside the skillet, sprinkle lightly with cheese, then pinnacle with a number of the bean combination. Place every other tortilla on pinnacle, prepare dinner till golden, then turn and cook dinner on the opposite facet. Melt greater butter as wanted, and repeat with last tortillas and filling.

Notes :

Reynolds® Aluminum foil can be used to keep meals wet, cook it calmly, and make smooth-up less difficult.

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