2 tsp. olive oil
3 Tbsp. finely chopped onion (I like to saute them first so they aren't crunchy)
1 (15.5 ounce) can black beans, drained
1 (10 ounce) can whole kernel corn, drained (I usually use frozen corn, thawed
1 Tbsp. brown sugar
1/4 c. salsa
1/4 tsp. rec pepper flakes
8 (8-inch) flour tortillas
1 1/2 c. shredded Monterey Jack cheese, divided
- Heat oil in a large saucepan over medium heat. Stir in onion and cook until softened. Stir in black beans and corn, then add sugar, salsa, and pepper flakes; mix well. Cook until heated through, about 3 minutes.
- Melt a small amount of 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.
Notes: This is a recipe we have had since the beginning of 2013 and have made it several times when we needed something quick, or to share with friends. We finally got around to taking a picture. It's definitely a keeper.
Source: Somewhere on Allrecipes.com.