In a large skillet, heat 2 Roasted Vegetable & Red Quinoa patties for about 10-12 minutes, or until cooked through (flipping halfway through). Take off skillet and set aside on a cutting board.

Add 1/2 cup chopped onion to same skillet and heat until softened, about 3 minutes. Add black beans, corn, salsa and brown sugar.

Cut cooked patties into cubes and add to bean mixture. Stir until warmed through.

In another skillet, heat 1-2 tsp. light butter. When melted, add one tortilla. Sprinkle 1/4 cup cheese on top and half of black bean/veggie pattie mixture. Top with another 1/4 cup cheese and another tortilla and cook on medium-low heat.

Flip when bottom tortilla is lightly browned. Cook other tortilla until browned and pull off heat.

Repeat process one more time, using the last half of bean/veggie pattie filling.

Cut into triangle slices and serve with salsa, sour cream, green onions, cilantro, etc. Enjoy!