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 romaine lettuce and homemade vinaigrette.
7. Enjoy!

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