- 1 Tbs. salt
- 2 tsp. olive oil
- 3 Tbs. finely chopped onion
- 1 (15.5 oz) can black beans, drained and rinsed
- 1-2 ears of corn
- 1 Tbs. brown sugar
- 1/4 cup salsa
- 1/4 tsp. red pepper flakes
- 2 Tbs. butter, divided
- 8 (8 inch) flour tortillas
- 1 1/2 cups shredded Monterey Jack cheese, divided
- Fill a large pot about 3/4 full of water and bring to a boil. Dissolve 1 Tablespoon of salt and add the corn. Shuck off the outer husk and silk from the corn. Fresh corn should cook in about 3 to 5 minutes. Older corn should cook in about 6 to 8 minutes. Let corn cool for a couple of minutes then cut along the cob to remove kernels.
- 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 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.
Note: Serve with salsa, guacamole, and sour cream if desired!