Kitchen-Sink Quesadillas

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

Preparation

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.