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

Preparation

  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.
  2. Sprinkle the tortillas with half the cheese. Using a slotted spoon, 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.