Black Bean and Corn Quesadillas from

2 teaspoons vegetable oil

1/4 cup diced onion

15 ounce can black beans, drained

15 ounce can whole kernal corn, drained

1 tablespoon brown sugar

1/4 cup salsa

1/2 teaspoon red pepper flakes

shredded cheddar or monterey jack cheese


flour tortillas

Drain and rinse the corn and beans.

Heat oil in skillet.  Saute onion until softened.

Add the corn, beans, salsa, brown sugar, and red pepper flakes to the onion.  Cook until heated through.

Melt butter in a griddle or skillet over medium to medium high heat.  You don't want the tortillas to brown to fast or the cheese won't melt on the inside before the tortilla is burned!

Place a tortilla on the griddle.  Sprinkle a small amount of cheese, then bean/corn mixture, and a little more cheese on top.  Another way to make these is to only put the cheese and bean mixture on half of one tortilla and then fold the tortilla over to make a half circle.  

Place a tortilla on top of the bean/mixture.  When the bottom tortilla is browned up flip the quesadilla over and brown the other side.

After both sides have browned remove from griddle, let cool slightly, and cut into wedges.  Serve with your favorite toppings - sour cream, salsa, or maybe guacamole.   

Good eats my friends!  Sweet and spicy all rolled up into a quesadilla.