Black Bean and Corn Quesadillas

Black Bean-and-Corn Quesadillas

•  2  teaspoons olive oil
•  3  tablespoons  f  nely chopped onion
•  1  (15.5-ounce) can black beans, drained and rinsed
•  1  (10-ounce)  can  whole kernel corn, drained (or frozen corn, thawed)
•  1  tablespoon brown sugar
•  1∕4  cup salsa
•  1∕4  teaspoon red pepper flakes
•  2  tablespoons butter
•  8  (8-inch) f  our tortillas
•  11∕2  cups shredded Monterey Jack cheese.

1. Heat oil in a large saucepan over medium heat. Add onion and cook, stirring, until sof  ened, about 2 minutes. Stir in beans, corn, sugar, salsa, and pepper; mix well. Cook until heated through, about 3 minutes.
2. Melt 2 teaspoons butter in a arge skillet over medium heat. Put a tortilla in skillet, sprinkle evenly with some cheese (about 1∕3 cup), then top with some bean mixture (about 1∕2 cup). Put another tortilla on top, pressing down gently with your palm to seal it, and cook until golden,