These spicy pork meatballs with a Thai influence will make a statement at your dinner party. I chose to prepare these succulent meatballs that had the flavor of hours of simmering because I adore Thai spices and decided to blend them with pork. Add minced scallions as a garnish and serve over rice or noodles. For more zing, add more red pepper flakes!
| Prep Time: | 10 mins |
| Cook Time: | 30 mins |
| Total Time: | 40 mins |
| Servings: | 8 |
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
- ¼ cup salsa
- 1 tablespoon brown sugar
- ¼ teaspoon red pepper flakes
- 2 tablespoons butter, or as needed
- 8 (8 inch) flour tortillas
- 1 ½ cups shredded Monterey Jack cheese
Instructions
- Heat olive oil in a large saucepan over medium heat. Cook and stir onion in hot oil until softened, about 2 minutes. Stir in beans and corn, then add salsa, brown sugar, and red pepper flakes; mix well. Cook until heated through, about 3 minutes. Remove from heat.
- Melt about 1 1/2 teaspoons butter in a large skillet over medium heat. Place a tortilla in the skillet. Sprinkle with 1/4 of the Monterey Jack cheese, then top with 1/4 of the bean mixture. Place another tortilla on top; cook until the bottom is golden, then carefully flip and cook until the other side is golden. Repeat with remaining tortillas and filling.
Nutrition Facts
| Calories | 363 kcal |
| Carbohydrate | 46 g |
| Cholesterol | 27 mg |
| Dietary Fiber | 6 g |
| Protein | 14 g |
| Saturated Fat | 7 g |
| Sodium | 733 mg |
| Sugars | 3 g |
| Fat | 15 g |
| Unsaturated Fat | 0 g |
Reviews
Good quesadillas. I will leave out the brown sugar the next time I use this recipe. I thought it tasted too sweet and not enough spicy. The corn makes it sweet enough.
This recipe was very easy and pretty quick. I added ground beef but that’s it. Just needed some more cheese and salsa for the extra beef. I didn’t figure out how to flip them with a plate until the last one, so the picture looks like a bit of a mess. I recommend this if you like quesadillas!
My go to for a busy day. Love the sweet/tangy flavors.
These are excellent. I love the sweetness of the corn and brown sugar, the mildness and creaminess of the black beans and cheese. The red pepper and my spicy home made salsa made my tastebuds dance! I served these on a bed of lettuce with sour cream and guacamole. What a delicious meal!
It is very balanced, the only thing I did different was use one tortilla and just folded it over. It makes it a smaller portion but flipping sometimes can get messy. Great nibbles for the football game. Hubby loves them
Followed recipe as is. Threw in a pinch of cumin, a pinch of garlic and a tablespoon of cilantro after it cooked. Hubby and daughter asked for seconds! Thanks for delicious recipe.
As written, this is a 3-star recipe – it needed more flavor, but definitely not the sweetness called for in the brown sugar, so I left it out. I added more salsa and sprinkled in some taco seasoning to taste. I also baked a couple of chicken breasts, coated in taco seasoning and then diced them up and added them to the filling (but it would have been just as great without the chicken). After those additions, this is now a 5-star recipe with my family.
Turns out my better half doesn’t like corn mixed in with other foods so I subbed in a red pepper instead. Great combination of sweet and spicy. Wasn’t sure if I should add the brown sugar or not, but it was a good addition.
So happy I came across this recipe! Quick, easy and delicious. Only thing I added to the mixture was some spinach I needed to use up. Great meatless meal!
Perfect recipe as is! I really love salsa so sometimes I add a little extra 🙂
This was delicious… but I made modifications. I skipped the brown sugar (trying to eliminate sugar), added an extra 1/4 cup of salsa (because it’s my homemade salsa and it’s delicious), added cumin, adobo and chili powder to taste, and mozzarella cheese (because it’s all I had). It was awesome.
This is a great recipe…….easy to make and good to eat. I make it often because of these 2 things.
Really good. My son is a vegetarian and I made this for him but enjoyed it myself! I will definitely make again.
Easy, cheap, and vegetarian… you can’t beat it! Cheese before and after the beans makes it stick together better.
As it is, we didn’t love this recipe. The second time I made it we omitted the sugar and added a Small can of diced chilies and it was much better. I also used more onion and added some diced pepper. The family loved it.
Love it!!! We added chicken so I doubled the sauce ingredients and it was a game changer! This will always be how I make them going forward!
Everyone loved. I will bake them in the oven next time. Instead of butter lightly brush with olive oil and back for 15-20 minutes 325 oven flipping half way.
It was good! Liked it! Easy to make!
So good. So much you can do with this recipe. Good totally as is or whatever you want to add in.
This is an easy recipe and they are simply delicious. I don’t even cook so I tried a simple recipe, followed it to a t and it’s so yummy. Next time I may add just a little bit more salsa to the mix.
Absolutely fantastic! I added shredded rotisserie chicken to the skillet and then baked them at 375* on convection mode for 8-10 minutes. Everyone agreed they were the best quesadillas to-date!