Black Bean and Corn Quesadillas

This is one of Bruce's favorite meals ever. This is a crowd pleaser, so I often make this when hosting guests.


Source: Allrecipes.com

Ingredients:
2 teaspoons olive oil
3 tablespoons finely chopped onion
1 (15 ounce) can black beans, drained and rinsed
1 (10-15 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

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 1 teaspoon 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. Fold in half, cook until golden, then flip and cook on the other side. Repeat with remaining tortillas and filling.

Makes 8 "half" quesadillas. Serve with sour cream, salsa, and guacamole.