1 1/2 C chunky salsa
1/4 C minced fresh cilantro
juice from one lime
1 can black beans, rinsed and drained
1/2 C frozen corn, thawed
2 C julienned cooked roast beef
2 C shredded Monterey Jack cheese
8 flour tortillas (10 inches)
1 to 2 T 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 mixutre. 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 T oil for 1-2 minutes on each side or until cheese is melted, using additional oil as neded. Cut into wedges. Serve with reserved salsa mixture. 4-6 servings.