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Fast & Easy Dinner: Kitchen-Sink Quesadillas

  • 4servings

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Source: www.yumsugar.comReport recipe

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Nutrition Info . . .

NutrientsProteins, Lipids, Carbohydrates, Cellulose
VitaminsB1, B2, B3, C, E, P
MineralsZinc, Copper, Natrium, Fluorine, Chromium, Silicon, Magnesium, Sulfur, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. 1 15 1/2-ounce can black beans, drained

  2. 1 11-ounce can corn kernels, drained

  3. 3/4 cup salsa, drained

  4. 1 8-count package large flour tortillas

  5. 1 1/2 cups (6 ounces) shredded Cheddar or Monterey Jack

  6. 1 small red onion, thinly sliced

  7. 1/3 cup fresh cilantro leaves

  8. 1/2 teaspoon kosher salt

  9. 1/4 teaspoon black pepper

  10. 1 to 2 limes

  11. 2 tablespoons extra-virgin olive oil

  12. 1 head romaine lettuce, sliced

  13. 1 inch thick

Instructions Jump to Ingredients ↑

  1. Heat oven to 400° F.

  2. In a medium bowl, combine the beans, corn, and salsa.

  3. 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.

  4. Bake until the cheese has melted, 5 to 7 minutes.

  5. Meanwhile, in a large bowl, combine the onion, cilantro, salt, pepper, lime juice, and oil. Add the lettuce and toss.

  6. Transfer the quesadillas to a cutting board. Cut each into 6 wedges. Serve with the salad.

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