Kitchen-Sink Quesadillas
From Real Simple [1] magazine
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
Directions
- 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.
Serves 4.
NUTRITION PER SERVING: CALORIES 702(38% from fat); FAT 30g (sat 12g); SUGAR 9g; PROTEIN 28g; CHOLESTEROL 45mg; SODIUM 1,923mg; FIBER 15g; CARBOHYDRATE 83g
Information
- Category
- Cheese, Main Dishes
- Cuisine
- Mexican