8 small quesadillas
2 tsp olive oil
3 tbsp onion, finely chopped
15 oz black beans, drained and rinsed
10 oz whole kernel corn, drained
1 tbsp brown sugar
¼ cup salsa
¼ tsp red pepper flakes
2 tbsp butter, divided
8 8-in tortillas
1½ cups shredded Monterey Jack cheese, divided
Heat oil in a large saucepan over medium heat. Stir in onion, and cook until softened, about 2 minutes. Stir in beans and corn, then add sugar, salsa, and pepper flakes; mix well. Cook until heated through, about 3 minutes.
Melt 2 teaspoons 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. Repeat with remaining tortillas and filling.