Ingredients
1-1/2 cups chunky salsa1/4 cup minced fresh cilantro3 tablespoons lime juice1 cup canned black beans, rinsed and drained1/2 cup frozen corn, thawed2 cups julienned cooked roast beef2 cups shredded Monterey Jack cheese8 flour tortillas (10 inches)1 to 2 tablespoons canola oil
Preparation
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.
