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Prep Time: 15 Minutes Cook Time: 0 Minutes |
Ready In: 15 Minutes Servings: 1 |
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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:
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. 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.
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