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Kitchen-Sink Quesadillas

Anna Williams
Serves 4 Hands-On Time: 15m Total Time: 15m

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. 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.
  3. 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.
By Kate Merker,  January 2007
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Quick Tip

Before you grate cheese, coat the grater with cooking spray. It will be easier to use and wash.

Nutritional Information

  • Per Serving
  • Calories 702Calories From Fat 38
  • Fat  30g
  • Sat Fat  12g
  • Cholesterol  45mg
  • Sodium  1,923mg
  • Carbohydrate  83g
  • Fiber  15g
  • Sugar  9g
  • Protein  28g
What does this mean? See Nutrition 101.

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