Photo: Michele Michael Photo by: Photo: Michele Michael

Kitchen-Sink Quesadillas

Real Simple JANUARY 2007

  • Yield: Makes 4 servings
  • Prep time: 15 Minutes


  • 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


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.

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

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Kitchen-Sink Quesadillas Recipe