1 Meatless Monday: Mexican Menu

I've been craving Mexican lately. My mom is in town and she brought me a bunch of these lovelies from my dad's garden.

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Do you know how good these are fried in butter and eaten with lime juice and salt?

You should probably find out if you don't know.

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And believe it or not, these are amazing as well. Isn't anything fried in butter?

Black Bean and Corn Quesadilla

serves 8

• 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 brown sugar
• 1/4 cup salsa
• 1/4 teaspoon red pepper flakes
• 2 tablespoons butter, divided
• 8 (8 inch) flour tortillas
• f1 1/2 cups shredded Monterey Jack cheese, divided

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.

I think this will satisfy my Mexican craving.