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Bean 'N' Beef Quesadillas Recipe

Photo by: Taste of Home

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

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4-6 Servings
Prep/Total Time: 30 min.

Ingredients

1-1/2 cups chunky salsa
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 julienned cooked roast beef
2 cups (12 ounces) shredded Monterey Jack cheese
8 flour tortillas (10 inches)
1 to 2 tablespoons vegetable oil

Directions

In a small bowl, combine the salsa, cilantro and lime juice. In another bowl, combine the beans, corn and 1/2 cup salsa mixture. Set remaining salsa mixture aside.
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. Yield: 4-6 servings.

Nutrition Facts: 1 serving (1 each) equals 655 calories, 29 g fat (13 g saturated fat), 80 mg cholesterol, 1,116 mg sodium, 53 g carbohydrate, 12 g fiber, 33 g protein.

Bean 'N' Beef Quesadillas published in Taste of Home August/September 2004, p46

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