Stuffed Quesadillas

I know it has been a long time since anyone has heard from me on this blog.  Where have I been?  Well, I didn't take any exotic vacations but I did have a sweet little baby boy in June!  He is so, so cute and I have been way more interested in cuddling him than in any recipe, no matter how alluring the ingredients might be!

But recently my cookbooks and appliances have been calling my name and I finally feel the urge to cook again.  Here is a new recipe that I tried a couple of days ago.  I love meatless dinners in the summer!  This recipe is completely delicious while also lowfat, quick, very filling and convenient since you probably have everything in your pantry to make this meal right now!  I loved the slightly sweet flavor of the filling with brown sugar in it.  And, by the way, if you end up liking these, give my chicken taco recipe a try.  It's pretty similar to this recipe and my family loves them.

2 T. Olive Oil
1 Onion, chopped
1 Can Black Beans, rinsed and drained
1 Can Corn, drained
1 1/2 T. Brown Sugar
1/4 C. Salsa
1/4 tsp. Red Pepper Flakes
Cheese
8 Tortillas

Preheat oven to 350 degrees.  Heat oil in a skillet and add onion.  Cook until translucent.  Add beans, corn, sugar, salsa, and red pepper flakes.  Cook in skillet until any excess water has cooked out and mixture is pretty thick.  Sprinkle a small amount of cheese over one half of each tortilla then divide mixture evenly among tortillas and spread over the cheese.  Sprinkle a little bit more cheese over bean/corn mixture and fold tortillas over.  Place quesadillas on a large baking sheet and bake for 10-15 minutes until tortillas are crispy and lightly browned.  You can also place them under the broiler for a few minutes on each side.