Ingredients
8
8 servings
- •2 teaspoons olive oil
- •3 tablespoons finely chopped onion
- •1 (15.5 ounce) can black beans, drained and rinsed
- •1 (10 ounce) can whole kernel corn, drained
- •0.25 cup salsa
- •1 tablespoon brown sugar
- •0.25 teaspoon red pepper flakes
- •2 tablespoons butter, or as needed
- •8 (8 inch) flour tortillas
- •1.5 cups shredded Monterey Jack cheese
Instructions
- Heat olive oil in a large saucepan over medium heat. Cook and stir onion in hot oil until softened, about 2 minutes. Stir in beans and corn, then add salsa, brown sugar, and red pepper flakes; mix well. Cook until heated through, about 3 minutes. Remove from heat.
- Melt about 1 1/2 teaspoons butter in a large skillet over medium heat. Place a tortilla in the skillet. Sprinkle with 1/4 of the Monterey Jack cheese, then top with 1/4 of the bean mixture. Place another tortilla on top; cook until the bottom is golden, then carefully flip and cook until the other side is golden. Repeat with remaining tortillas and filling.
Nutritional Facts
Per 8 servings
- Calories: 363
- Carbohydrate: 46g
- Fat: 15g
- Fiber: 6g
- Protein: 14g
- Sugar: 3g
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