Black Bean and Corn Quesadillas

Black Bean and Corn Quesadillas (slightly adapted from AllRecipes, 8 servings, 45 minutes)

Ingredients

·         2 tsp. olive oil

·         3 Tbsp. finely chopped onion

·         1 (15.5 oz.) can black beans, drained and rinsed

·         2 ears corn, cooked and cut from cobb

·         1 Tbsp. brown sugar

·         ¼ cup salsa

·         ¼ tsp. red pepper flakes

·         8 (8 inch) flour tortillas

·         1 ½ cups shredded Taco 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, corn, sugar, salsa, and pepper flakes; mix well. Cook until heated through, about 3 minutes.

2.      Spray a skillet with non-stick cooking spray.  Place a tortilla in the skillet, sprinkle evenly with cheese, top with some of the bean mixture, and sprinkle with more cheese. Place another tortilla on top, cook until golden, then flip and cook on the other side. Repeat with remaining tortillas and filling.

I found this recipe very tasty – I never would have thought to include brown sugar in the mix!  It definitely gave it a little tang.  I used medium salsa, so this dish was not spicy.  I might add some jalapenos peppers next time or a little hot sauce.  It is high in carbs and I think that it needs more veggies (like zucchini, yellow squash, and/or bell peppers).  I only made two quesadillas; I served the rest as tacos with a lot of lettuce and tomato!  I do plan on making this again – just with more of the healthy stuff!