Kitchen Sink Quesadillas Recipe
1 15.5 oz can black beans, drained
1 11 oz can corn, drained
¾ cup salsa, drained
1 ½ cups shredded cheese of your choice
1 small red onion, thinly sliced
1/3 cup fresh cilantro leaves
½ tsp salt
¼ tsp black pepper
Juice of 1-2 limes
2 tbsp extra virgin olive oil
1 head romaine lettuce, sliced 1 inch thick
Heat oven to 400. In a medium bowl, combine beans, corn, and salsa. Place 4 tortillas on a foil-lined baking sheet.
Sprinkle the tortillas with half of the cheese. Using slotted spoon, top with the bean mixture. Sprinkle with the remaining cheese; top with remaining tortillas.
Bake the quesadillas until the cheese has melted, 5-7 minutes. Transfer to cutting board.
Meanwhile, in a large bowl, combine onion, cilantro, salt, pepper, lime juice, and oil. Add lettuce and toss.
Cut each quesadilla into 6 wedges. Serve with salad.
I was not a fan of the salad the accompanied the quesadilla, because I didn’t like the dressing. However, I like the idea of serving the lettuce/cilantro on top of the quesadilla with sour cream. The quesadilla itself was very good and I will be making this one again and again.
Recipe and photo courtesy of realsimple