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Spicy Black Bean and Corn Quesadillas

IMG_2806For my Meatless Monday meal this week, I had guests with children, over for dinner and wasn’t quite sure what their culinary preferences were. So I had to come up with a tasty non-meat option that would appeal to just about anyone. I knew I had to stay away from tofu, unusual vegetables, and strange sounding recipes. Quesadillas! Who doesn’t like quesadillas, right? Well, it was a hit with all the kids, mine included, as well as my extended family. These are simple to fix and quick to disappear, as my wife and I soon realized we should have made a lot more!  As always, let me know how this recipe goes; I hope your family enjoys it as much as mine!




Servings: 8


1 tablespoon olive oil

1/2 finely chopped onion 1 (15.5 ounce) can black beans, drained and rinsed

2 cups frozen whole kernel corn, thawed

1 tablespoon brown sugar

1/4 cup salsa

1/4 teaspoon red pepper flakes (or more if you really like it spicy)

2 tablespoons butter, divided into teaspoons (works better than oil to keep tortillas from burning; after all, there is nothing wrong with a little pat of butter!)

8 (8 inch) whole-wheat flour tortillas

1 1/2 cups shredded Monterey Jack cheese, divided



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. 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.


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