Kitchen-Sink Quesadillas

0701bread-fry-dish
Photo by Anna Williams
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  • Serves 4
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  • Nutritional Information
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    Nutritional Information

    Per Serving

    • Calories 702 calories
    • Calories 38 calories from fat
    • Fat 30 g
    • Sat Fat 12 g
    • Cholesterol 45 mg
    • Sodium 1,923 mg
    • Protein 28 g
    • Carbohydrate 83 g
    • Sugar 9 g
    • Fiber 15 g

Ingredients

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

Directions

  1. 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.
  2. Sprinkle the tortillas with half the cheese. Using a slotted spoon, top with the bean mixture. Sprinkle with the remaining cheese; top with the remaining tortillas.
  3. Bake the quesadillas until the cheese has melted, 5 to 7 minutes. Transfer to a cutting board.
  4. Meanwhile, in a large bowl, combine the onion, cilantro, salt, pepper, lime juice, and oil. Add the lettuce and toss.
  5. Cut each quesadilla into 6 wedges. Serve with the salad.