We had some really good quesadillas for dinner this week, so I thought I would share the recipe. They came from this website. They were really quick and easy to make. Plus, it has a tasty salad to compliment the quesadillas. Enjoy!
1 15.5 oz can black beans, drained and rinsed
1 11 oz can corn kernels, drained
3/4 cup salsa, drained
1 8-count package large flour tortillas
1 1/2 cups (6 oz) shredded Cheddar or Monterey Jack cheese
1 small red onion, thinly sliced
1/3 cup fresh cilantro leaves
1/2 teaspoon salt
1/4 teaspoon black pepper
Juice of 1-2 limes
2 Tablespoons extra virgin olive oil
1 head romaine lettuce, sliced 1 inch thick
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, 5-7 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. Yield: 4 servings.
*We didn't make all four quesadillas the first night. We made only enough to eat and saved the leftover mixture for lunch one day. It tasted just as great as the first night.
1 comment:
That looks tasty Sarah, We'll have to try it. I think I'll have to start calling you more often for recipe and cooking advice. It seems to be a specialty of yours.
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