Yield: 4 servings
1 1/2 cups thick and chunky salsa
1/4 cup chopped fresh cilantro
3 tablespoons fresh lime juice
1 cup canned black beans, rinsed and drained
1/2 cup frozen corn, thawed
3 cups shredded Colby-jack cheese
8 (8-inch) flour tortillas
3/4 pound thinly sliced deli roast beef
Sour cream, for optional garnish
In a bowl, combine salsa, cilantro and lime juice. Transfer half of the salsa mixture to a second bowl; add beans and corn. Set aside remaining salsa mixture.
Sprinkle cheese evenly over tortillas; divide beef evenly among tortillas. Top each with a scant 1/4 cup of bean mixture. Fold tortillas in half.
Grill quesadillas over medium, ash-covered coals, uncovered, 4 to 5 minutes or until golden brown, turning once. (Or place quesadillas on a baking sheet covered with foil and broil until cheese melts and tortillas begin to brown, a few minutes on each side.) Serve with reserved salsa mixture and dollops of sour cream.