Kitchen Sink Quesadillas

Last night we made these Kitchen Sink Quesadillas that I read about here at This Week For Dinner. She got the recipe from Real Simple Magazine. And they are, real simple. ;) And what's more important everyone in my family ate them! (When they eat stuff I never know if it's just because we missed our snack that day so they were just starving.) I think this will become a regular at our house.

1 15.5-ounce can black beans, drained


1 11-ounce can corn kernels, drained
 (I used 1 cup frozen corn heated 2 min in the microwave)

3/4 cup salsa, drained


8 large flour tortillas


1 1/2 cups (6 ounces) shredded Cheddar or Monterey Jack
(I used both and almost twice as much)

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
 (I didn't have any and almost went to the store just for it because I LOVE lime, but I was trying to make a quick dinner, I need to keep some frozen for last minute stuff like this)

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 (I could only fit 3 and I put them right on the cookie sheet hehe). 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.