Kitchen Sink Quesadillas
From: Real Simple magazine These are really good, and you can cook all your quesadillas at once, which is nice
Author: Jane Maynard
Recipe type: Main Dish
- 1 15.5-ounce can black beans, drained
- 1 11-ounce can corn kernels, drained
- ¾ cup salsa, drained
- 1 8-count package large flour tortillas
- 1½ cups (6 ounces) shredded Cheddar or Monterey Jack
- 1 small red onion, thinly sliced
- ⅓ cup fresh cilantro leaves
- ½ teaspoon kosher salt
- ¼ teaspoon black pepper
- Juice of 1 to 2 limes
- 2 tablespoons extra-virgin olive oil
- 1 head romaine lettuce, sliced 1 inch thick
- Heat oven to 400° F. In a medium bowl, combine the beans, corn, and salsa.
- Place 4 tortillas on a parchment- or foil-lined baking sheet. Sprinkle with half the cheese. Using a slotted spoon, transfer the black bean mixture on top of the cheese. Sprinkle with the remaining cheese and sandwich with the remaining tortillas. Bake until the cheese has melted, 5 to 7 minutes. Meanwhile, in a large bowl, combine the onion, cilantro, salt, pepper, lime juice, and oil. Add the lettuce and toss.
- Transfer the quesadillas to a cutting board. Cut each into 6 wedges. Serve with the salad.