Bean 'N' Beef Quesadillas

By á-235

Either leftover roast beef or deli beef works well in this recipe from Marion Platt of Sequim, Washington. To complement the hearty quesadillas, she dresses up purchased salsa.

Ingredients

• 1 1/2 cups chunky salsa (divided)
• 1/4 cup minced fresh cilantro
• 3 tablespoons lime juice
• 1 cup canned black beans, rinsed and drained
• 1/2 cup frozen corn, thawed
• 2 cups chopped cooked roast beef
• 2 cups shredded Monterey Jack cheese
• 8 (10 inch) flour tortillas
• 1 tablespoon vegetable oil

Details

Servings 4
Preparation time 20mins
Cooking time 30mins
Adapted from allrecipes.com

Preparation

Step 1

In a small bowl, combine 1 cup salsa, cilantro and lime juice and set aside. In another bowl, combine the beans, corn and 1/2 cup salsa mixture. Place beef, cheese and bean mixture on half of each tortilla; fold over. In a large skillet over medium heat, cook quesadillas in 1 tablespoon oil for 1-2 minutes on each side or until cheese is melted, using additional oil as needed. Cut into wedges. Serve with reserved salsa mixture.