Black Bean and Corn Quesadillas

Here is a quick dish that I enjoy making for the lil ones. While I am not the best organic/vegan cooker. I can make these and the kids, even mom, enjoy them.

NOTE: When we make these, my wife usually makes her very delicious "Cashew Cheese" to replace milk-based cheese. While everyone that comes here and reads this blog, may not be vegan, I will give the non-vegan recipe and also provide the recipe for Cashew Cheese so you can give it a try. Just know that we prefer organic products to non-organic in our recipes.

INGREDIENTS
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
1 tablespoon organic brown sugar
1/4 cup salsa
1/4 teaspoon red pepper flakes
2 tablespoons butter, divided
8 (8 inch) flour tortillas
1 1/2 cups shredded Organic Monterey Jack cheese, divided (Can be substituted with Cashew Cheese)

DIRECTIONS
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. Repeat with remaining tortillas and filling.