Quesadillas

My family has a million variations of this recipe depending on how much time is available. It can be made with just cheese or the works. This recipe is for the works, but feel free to manipulate it as you see fit.

Black Bean and Corn Quesadillas

Ingredients:

• 2 teaspoons oil (I used olive, but any will do)
• 3 tablespoons finely chopped onion
• 1 (15.5 oz) can of black beans, drained and rinsed
• 1 (10 oz) can corn, drained
• 1 tablespoon brown sugar
• 1/4 cup salsa
• 1/4 cup lime juice
• 2 cups cooked rice
• 1/4 teaspoon red pepper flakes 
•  tortillas
• 1 1/2 cups shredded cheese
• cooking spray or butter
• optional toppings: sour cream, guacamole, salsa, hot sauce

Yield: 6 medium quesadillas

Directions:

1. Heat oil in a large saucepan over medium heat. 

2. Stir in onion and cook until softened.

3. Stir in beans, corn. 

4. Add sugar, salsa, lime juice, rice, and pepper flakes. Mix well. 

5. One at a time: Warm up a skillet over medium heat. Spray the skillet with cooking spray. Place a tortilla in the skillet and sprinkle with cheese (more = better in my opinion). Top the cheese with the bean mixture then place another tortilla on top. Flip once the cheese is melted and the tortilla is golden. Cut like a pizza. 

Multiple: Spray a cookie sheet with cooking spray, then compile multiple quesadillas on the sheet using the above steps. Broil until the tops are golden.

Alternative: Only put the mixture on one-half of a tortilla and fold the tortilla like a taco (this is what I did).

6. Consume with joy