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

1 1/2 cups shredded Monterey Jack

cheese, divided

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. Melt  more butter as needed, and repeat with remaining tortillas and filling.