Happy Friday everyone! 🙂
Tonight’s dinner was a quick fix. I had everything in my fridge and in my cupboards, and only an inkling of what I wanted to eat. The initial idea was to make this black bean burrito recipe, from Epicurean Mom.
When I realized it was five p.m. I didn’t feel like waiting for the quinoa, even though it would have only taken fifteen minutes to cook. I wasn’t feeling it.
Black Bean Quesadillas
Prep Time: 10 minutes
Cook time: 15-20 minutes
Serves: 2-4
1 15 ounce can black beans, drained
1 15 ounce can of corn, drained
1.2 tablespoon canola oil
1 green bell pepper, chopped
1 red bell pepper, chopped
4 green onions, chopped
2 cups Mexican blend cheese
2-8 medium tortillas
Seasonings:
1/4 tsp garlic powder
1/4 tsp chili powder
1/4 cumin
1. Open and drain black beans and corn. Dump into bowl and combine. Set aside.
2. In a medium skillet place oil, and heat on medium heat.
3. Chop vegetables.
4. Place vegetables in skillet and cook for 5 minutes. Take out bell pepper mix and place in bowl. Set aside.
5. Keeping the skillet on the medium heat, pour in bean mix. Cook until heated through, about 3-4 minutes. Take out mix and place back into bowl. Set aside.
6. Lower heat to medium-low. Spray pan with nonstick spray.
*7. Place one tortilla in bottom of skillet. Fill with peppers, black bean mix, and cheese. How much you fill it up depends on how much you want. Remember: you will have to flip it. Place second tortilla on top.
8. Once browned, remove from skillet onto cutting board. Let cool 2 minutes, then cut into slice (like a pizza). Serve hot with sour cream, tortilla chips, and salsa.
*If you don’t want to use 2 tortillas (yes, they can get messy when flipping if you have a small spatula) you can use one tortilla, fill and fold in half and cook that way.
This was a filling dinner full of color and flavor. Chili powder, garlic powder, and cumin are my favorite seasonings for black beans. They create a subtle spicy and smoky flavor without being overbearing.
Other modifications:
– You could use white beans or even kidney beans.
– You can use shredded cheddar cheese or even non-dairy cheese (if someone uses non-dairy cheese, I’d love to know how it works out, since I’ve never used the stuff.)
– You can do this in the microwave, by filling the tortillas and cooking on high for 1-2 minutes. The vegetables may not be as tender, but it should still taste delicious.
Also…
Happy National S’mores Day! 🙂 Here’s a collection of recipes I’ve noticed today:
S’mores Bars from LaurenConrad.com
S’mores-filled pretzels from Tumblr
Everything I Learned, I Learned from “The Sandlot” from HelloGiggles.com (OK, I know this isn’t a recipe, but it’s one of the first things I think about when I hear the word “s’mores”? )
Have a great weekend!
~Ashley
Discovering Life's Recipes 