Kitchen-Sink Quesadillas

Recipe from Real Simple

More From Real Simple

Recipe Time

Prep Time:

Nutritional Information

Amount per serving
  • Calories: 702
  • Calories from fat: 38%
  • Fat: 30g
  • Saturated fat: 12g
  • Cholesterol: 45mg
  • Sodium: 1,923mg
  • Carbohydrate: 83g
  • Fiber: 15g
  • Sugars: 9g
  • Protein: 28g

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.
My Notes

Only you will be able to view, print, and edit this note.

Add Note

Kitchen-Sink Quesadillas Recipe at a Glance
advertisement

More Recipes Like This

  1. Enter at least one ingredient

Find out what we've got cooking...

Weekly Specials
Get our Free Weekly Specials Newsletter filled with our favorite recipes, seasonal menus, and special features.
We Respect Your Privacy. Privacy Policy