Cooking with Jaye Wilde : Black Bean and Corn Quesadillas

This week I went vegetarian, but don't let that scare you. These are very yummy and SO easy to make!!

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 and rinsed

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

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. (or the Jaye method of using one and folding it in half. Listener tip: Spread cheese across the whole tortilla and filling on half for extra cheese)

And here are the Pictures and I hope you Enjoy!