By Kelly Hodgson
I mashed up the black beans to make more of a paste. This resulted in less things falling out of the quesadillas when I was flipping them over in the pan and also worked in my favour with the kids – less questions about what they were seeing in the quesadillas!
You can serve these with lots of toppings like avocado or guacamole, sour cream and salsa. We paired the quesadillas with a green salad and a few tortilla chips to use with the toppings as well.
1. Heat oil in a large saucepan over medium heat.
2. While the pan is heating, mash the beans using a fork or put them in a food chopper/processor.
3. Stir the mashed beans and corn into the pot. Then add sugar, salsa, and the pepper flakes and mix all together.
4. Cook until heated through, about 3-4 minutes.
5. Melt 2 tsp of butter in a large skillet over medium heat.
6. Place a tortilla in the skillet, sprinkle evenly with cheese, then top with some of the bean mixture. Place another tortilla on top and cook until golden (2 minutes or so). Flip and cook on the other side.
7. Melt more butter as needed. Repeat step 6 with remaining tortillas and filling.