Viral Dish! Black Bean and Corn Quesadillas

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Black Bean and Corn Quesadillas

"My vegetarian husband goes crazy over those each time! They are genuinely tacky, a little bit spicy, and a bit bit sweet. Feel free to mess around and add bird or greens, if you choice. Don't neglect the salsa and sour cream!"

Ingredients :

2 teaspoons olive oil
3 tablespoons finely chopped onion
1 (15.5 ounce) can black beans, drained and rinsed
1 (10 ounce) can complete kernel corn, tired
1 tablespoon brown sugar
1/four cup salsa
1/4 teaspoon purple pepper flakes
2 tablespoons butter, divided
eight (eight inch) flour tortillas
1 half cups shredded Monterey Jack cheese, divided

Instructions :

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

Heat oil in a large saucepan over medium heat. Stir in onion, and prepare dinner until softened, about 2 mins. Stir in beans and corn, then add sugar, salsa, and pepper flakes; blend properly. Cook until heated through, approximately three minutes.
Melt 2 teaspoons of the butter in a big skillet over medium warmness. Place a tortilla inside the skillet, sprinkle lightly with cheese, then top with a number of the bean mixture. Place some other tortilla on top, cook till golden, then turn and cook dinner on the other facet. Melt extra butter as wished, and repeat with final tortillas and filling.

Notes :

Reynolds® Aluminum foil may be used to hold food moist, prepare dinner it evenly, and make smooth-up easier.

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