I made these for dinner last night and I thought they were fabulous! Daren enjoyed them too. They are simple to make, use some food storage items (canned corn and black beans), healthy, and taste good. What more can you ask for in a recipe? I left out the cilantro, but be sure not to go without the kosher salt and lime. I think they are the key ingredients!
A tired mom tip: grate the cheese and mix the black beans, corn, and salsa in advance (this can happen anytime between 5 am and 3 pm- or anytime before you hit "the wall") This way, when it comes time to actually make dinner, you have eliminated some of the steps and it will go much quicker. Don't, however, mix the lettuce up in advance- I did and it wilted.
KITCHEN-SINK QUESADILLAS
From: Real Simple magazine
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 (I used whole wheat 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
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. Yield: Makes 4 servings
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