Meatless Monday – Kitchen Sink Quesadillas


Serves 4


  • 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


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.


As their name implies, these quesadillas can be topped with any leftover cooked meat, vegetables, and cheese you have on hand.