Recipe Details
Ingredients
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2teaspoonsolive oil
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3tablespoonsfinely chopped onion
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1(15.5 ounce) canblack beans, drained and rinsed
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1(10 ounce) canwhole kernel corn, drained
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¼cupsalsa
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1tablespoonbrown sugar
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¼teaspoonred pepper flakes
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2tablespoonsbutter, or as needed
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8(8 inch)flour tortillas
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1 ½cupsshredded Monterey Jack cheese
Cooking Directions
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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.
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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.
Allrecipes Magazine
Nutrition Facts
| Full Nutrition Label | |
|---|---|
| Servings Per Recipe8 | |
| Calories363 | |
| % Daily Value * | |
| Total Fat 15g |
19% |
| Saturated Fat 7g |
35% |
| Cholesterol 27mg |
9% |
| Sodium 733mg |
32% |
| Total Carbohydrate 46g |
17% |
| Dietary Fiber 6g |
23% |
| Total Sugars 3g |
|
| Protein 14g |
28% |
| Vitamin C 2mg |
2% |
| Calcium 204mg |
16% |
| Iron 3mg |
17% |
| Potassium 332mg |
7% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
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