Black Bean and Corn Quesadillas

I was craving quesadillas the other night so went looking for a new recipe. I tried this and it was pretty good, will definatly make it again. I do have a funny little story with it though. So, last time I made tacos Keith complained because the shells I bought were much to small. When I got groceries for quesadillas I purposely picked up the biggest taco shells they had. Well, Keith helped me with the quesadillas and after one flip stated they were much to big! I cannot win! Okay her's the recipe:

What you need:

• 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 (I used Mexicorn)
• 1 tablespoon brown sugar
• 1/4 cup salsa
• 1/4 teaspoon red pepper flakes (I did not use these)
• 2 tablespoons butter, divided
• 8 (8 inch) flour tortillas (Evidently, smalller is better with these)
• 1 1/2 cups shredded Monterey Jack cheese, divided

What you do:

1. 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.
2. Melt 2 teaspoons of the 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. Melt more butter as needed, and repeat with remaining tortillas and filling.

Enjoy!