Ingredients
Scale
- 2 teaspoons olive oil
- 3 tablespoons onion (finely chopped)
- 1 (15.5 ounces) can black beans (drained and rinsed)
- 1 (10 ounces) can whole kernel corn (drained)
- 1 tablespoon brown sugar
- A ¼ cup of salsa
- ¼ teaspoon red pepper flakes
- 2 tablespoons butter (divided)
- 8 (8 inches) flour tortillas
- 1 ½ cups shredded Monterey jack cheese (or more)
Instructions
- In a large saucepan heat olive oil over medium heat. Add onion and cook until softened (about 2 minutes).
- Stir in beans and corn. Add sugar, salsa, and red pepper flakes. Mix well. Cook until heated through.
- Heat large skillet to medium heat. Melt 2 teaspoons of butter. Place a tortilla flat into the skillet. Spread cheese all over the top.
- Place some of the bean mixtures over the cheese. Place another tortilla on top of the bean mixture. Cook until the bottom is golden brown.
- Flip and cook on the other side until golden brown.
Repeat until all tortillas and bean mixture are gone, adding butter as needed.