Kitchen-Sink Quesadillas

From This Week for Dinner

*I served these for lunch one day when my husband was working from home.  I had to laugh when he sat down and said, "Man, you've got everything but the kitchen-sink in these quesadillas!"  That's why they are named that (even though we didn't have the privilege to christening this treat).  Very filling lunch with easy ingredients.  I love the idea of cooking the quesadillas all together--makes it so simple.
Ingredients:
1 15.5-ounce can black beans, drained (I used kidney beans because that's what I had)
1 11-ounce can corn kernels, drained (maybe a little less is better, 1/2 can of a regular size)
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, optional
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

Directions:
1.  Heat oven to 400° F. In a medium bowl, combine the beans, corn, and salsa.
2.  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. 

3.  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.
4.  Transfer the quesadillas to a cutting board. Cut each into wedges. Serve with the salad. 

Yield: Makes 4 servings.