- 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 chopped cooked roast beef
- 2 cups shredded Monterey Jack cheese
- 8 (10 inch) flour tortillas
- 1 tablespoon vegetable 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.