“Knock it off, Napoleon! Just make yourself a dang quesadilla!”
I probably say this, oh, every 5 minutes when it’s quesadilla night at our house. C loves it. Not really.
It confuses the Bud because he thinks we’re eating “burgers” – what he calls anything between two layers of carbohydrates.
Quesadillas are one of my favorites – you can put just about anything in them. Plus, you can dip them in guacamole – do I even need to say more about this?
In my attempts to skip meat a few nights per week, I swapped this recipe for the traditional chicken one I was using.
Also, I honestly and totally FORGOT to even try to take a picture of this – sometimes things are hectic around our house at dinner time. I swear, I haven’t given up with the pictures – I’ll try and do better.
Black Bean Quesadillas
1 tablespoon oil
2 peppers, cut into strips (any colors you like)
1 onion, cut into strips
1 can black beans (19 ounces), rinsed
1/2 teaspoon chili powder
1/2 teaspoon cumin
1 1/2 cups shredded cheese
4-6 large whole wheat flour tortillas
Guacamole, sour cream and salsa for serving
Heat oil in a frying or saucepan over medium-high. Add peppers and onions and saute until soft and browned. Add black beans and seasonings, stir until heated through. Move the pepper and black bean mixture to a bowl and reduce the heat to medium. Assemble quesadillas by covering half of a tortilla with the pepper and black bean mixture and shredded cheese and then fold. Heat in the same pan, over medium heat, flipping once, until the shell browns and the cheese is melted. Transfer to an over preheated to 200 degrees while you assemble and heat all quesadillas, then using a pizza cutter cut each into three. Yield: 4 servings