Kitchen-Sink Quesadillas

Name: Kitchen-Sink Quesadillas
Ingredients: 1 15.5-ounce can black beans, drained; 1 11-ounce can corn kernels, drained; 3/4 cup salsa, drained; 1 8-count package large flour tortillas; 1 1/2 cups (6 ounces) shredded Cheddar or Monterey Jack; 1 small red onion, thinly sliced; 1/3 cup fresh cilantro leaves; 1/2 teaspoon kosher salt; 1/4 teaspoon black pepper; Juice of 1 to 2 limes; 2 tablespoons extra-virgin olive oil; 1 head romaine lettuce, sliced 1 inch thick

12 ingredients

5 steps

Ingredients

1 15.5-ounce can black beans, drained
1 11-ounce can corn kernels, drained
3/4 cup salsa, drained
1 8-count package large flour tortillas
1 1/2 cups (6 ounces) shredded Cheddar or Monterey Jack
1 small red onion, thinly sliced
1/3 cup fresh cilantro leaves
1/2 teaspoon kosher salt
1/4 teaspoon black pepper
Juice of 1 to 2 limes
2 tablespoons extra-virgin olive oil
1 head romaine lettuce, sliced 1 inch thick

Directions

1

Heat oven to 400° F.
2

In a medium bowl, combine the beans, corn, and salsa.
3

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.
4

Meanwhile, in a large bowl, combine the onion, cilantro, salt, pepper, lime juice, and oil. Add the lettuce and toss.
5

Transfer the quesadillas to a cutting board. Cut each into 6 wedges. Serve with the salad.