Simple Recipe Of The Day

[Guest guest]

I'd use whole wheat tortillas...we have a quesadilla maker here. It's so much fun! LOL.

 

cyndi

 

 

Kitchen-Sink Quesadillas

 

 

 

 

 

 

 

 

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 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 Gas prices getting you down? Search AOL Autos for fuel-efficient used cars.