Kendra's Kitchen-Sink Quesadillas

Kendra's Kitchen-Sink Quesadillas

These take about 20 minutes to make :)

What you'll need
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
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.
2 Sprinkle the tortillas with half the cheese. Using a slotted spoon, top with the bean mixture. Sprinkle with the remaining cheese; top with the remaining tortillas.
3 Bake the quesadillas until the cheese has melted, 5 to 7 minutes. Transfer to a cutting board.
4 Meanwhile, in a large bowl, combine the onion, cilantro, salt, pepper, lime juice, and oil. Add the lettuce and toss.
5 Cut each quesadilla into 6 wedges. Serve with the salad.


Want to share your tasty recipe? Just send the recipe, directions, or pictures of you in cooking action, to my email: brittney_coffey@yahoo.com