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.
- 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 canola oil
- 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.
Originally published as Bean 'N' Beef Quesadillas in Taste of Home August/September 2004, p46
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