Kitchen-Sink Quesadillas
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
- 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 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.
- Bake the quesadillas until the cheese has melted, 5 to 7 minutes. Transfer to a cutting board.
- Meanwhile, in a large bowl, combine the onion, cilantro, salt, pepper, lime juice, and oil. Add the lettuce and toss.
- Cut each quesadilla into 6 wedges. Serve with the salad.
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.
Quick Tip
As their name implies, these quesadillas can be topped with any leftover cooked meat, vegetables, and cheese you have on hand.
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