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Kitchen-Sink Quesadillas

Photo: Michele Michael
Prep time 15 mins
Yield Makes 4 servings

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

Nutrition 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

How to Make It

  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. 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.