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Black Bean Quesadilla

by Lindsay Moore

Shopping List

  • 1 can of corn (drained)
  • 1 can of Black Beans (drained)
  • 1 package Ingles Pico de Gallo (or favorite Salsa)
  • 1/4 Tsp Salt
  • 1/4 Tsp Pepper

Side Salad

  • Juice from 2 limes
  • 1/2 cup diced Red Onion
  • Fresh Cilantro
  • Extra Virgin Olive Oil
  • 1/2 Tsp Kosher Salt
  • 1/2 Tsp Pepper
  • Chopped Romaine

Instructions

  1. Preheat Oven to 400°
  2. Line tortillas side by side on baking sheet. On one half, place a layer of cheese and using a slotted spoon, add a layer of black beans, a layer of corn, a bit of pico, salt, and pepper.
  3. Add one last layer of cheese and place another tortilla on top.
  4. Pop in Oven and Bake for 5-7 minutes or until golden brown and crispy on the outside, cheese melted slightly on the inside. While cooking, assemble vinaigrette.
  5. Add to a mason jar: lime juice, red onion, cilantro, olive oil, salt, and pepper. Shake. Set aside.
  6. Serve quesadillas with a side of romaineĀ lettuce and homemade vinaigrette.
  7. Enjoy!
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