Sandwiches Sandwiches

Vegetarian Quesadillas

Vegetarian Quesadillas
Serves: 4
  • 1 (15 ounce) can black beans, drained
  • 1 (11 ounce) can corn kernels, drained
  • ¾ cup salsa, drained
  • 1 8-count package large flour tortillas
  • 6 ounces shredded Cheddar or Pepper Jack cheese
  • 1 small white onion, thinly sliced
  • ⅓ cup fresh cilantro leaves
  • ½ teaspoon kosher salt
  • ¼ teaspoon black pepper
  • juice of 1 to 2 limes
  • 2 tablespoons extra-virgin olive oil
  • 1 head romaine lettuce, sliced 1 inch thick
  1. Heat oven to 400° F. In a medium bowl, combine the beans, corn, and salsa. Place 4 tortillas on a parchment lined baking sheet.
  2. Sprinkle the tortillas with half the cheese. Top with the bean mixture. Sprinkle with the remaining cheese; top with the remaining tortillas.
  3. Bake the quesadillas until the cheese has melted, 5 to 7 minutes. Transfer to a cutting board.
  4. Meanwhile, in a large bowl, combine the onion, cilantro, salt, pepper, lime juice, and oil. Add the lettuce and toss.
  5. Cut each quesadilla into 6 wedges. Serve with the salad.


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