Kitchen Sink Quesadillas
 
 
From: Real Simple magazine These are really good, and you can cook all your quesadillas at once, which is nice
Author:
Recipe type: Main Dish
Cuisine: Mexican
Serves: 4
Ingredients
  • 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
Instructions
  1. Heat oven to 400° F. In a medium bowl, combine the beans, corn, and salsa.
  2. 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.
  3. Transfer the quesadillas to a cutting board. Cut each into 6 wedges. Serve with the salad.
Recipe by This Week for Dinner at http://thisweekfordinner.com/kitchen-sink-quesadillas/