Shelly's Recipe

KITCHEN-SINK QUESADILLAS

Category: Sandwiches

1 (15.5 oz) can black beans, drained
1 (11 oz) can corn kernels, drained
3/4 cup salsa, drained
1 (8-count) pkg large flour tortillas
1 1/2 cups shredded Cheddar or Monterey Jack
1 small red onion, thinly sliced
1/3 cup fresh cilantro leaves
1/2 tsp kosher salt
1/4 tsp black pepper
Juice of 1 to 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 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. Serves 4