Kitchen-Sink Quesadillas

Real Simple
Kitchen-Sink QuesadillasRecipe
Photo: Michele Michael
Makes 4 servings


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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


Prep: 15 Minutes

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 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.

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

Created date

February 2007

Nutritional Information

Calories 702
Caloriesfromfat 38 %
Fat 30 g
Satfat 12 g
Cholesterol 45 mg
Sodium 1,923 mg
Carbohydrate 83 g
Fiber 15 g
Sugars 9 g
Protein 28 g