Taco Tuesdays
Well, not quite a taco… more of a quesadilla. But one could get creative if they wanted. In fact, I already have with this recipe in a salad version.
As we know I am someone that likes quick and easy meals that are filling and inexpensive. Also, something that has variety. Please welcome the corn and black bean quesedilla.
Corn and black beans are a big part of my diet. I don’t cook with a lot of meat so I try to get as much protein through other sources as much I can. They are also relatively inexpensive, about $1-$3 per can. In total, this meal cost about $10-$13 with leftovers for days.
I first found a variation of this recipe when I made a black bean enchilada dish about 10 years ago. That recipe was very involved and had a lot of ingredients so over the years I’ve whittled it down to the ingredients I like and can easily get and store in my pantry.
Quesadillas are also a staple for me. I love an item that is versatile in what it can hold in terms of filling and how the end product tastes.
To start, I’ll pre-heat/ pre-crisp the tortillas. I usually use corn tortillas because I like the taste, but you can use flour if that’s your preference.
Once the tortillas are warmed I throw down a bit of cheese, then add the corn and beans sometimes add in spinach top with more cheese and add the closing tortilla.
I smoosh the top tortilla down until the cheese is properly melted then a quick flip, wait a minute or two longer and bam you’re done.
Usually I’ll pair it with sliced avocado for additional protein and some sour cream for dipping. Sprinkle with some salt and pepper and enjoy!
What is also really great about this recipe is how long it lasts. The filling will last for about 3-4 days, depending on how many people are eating AND you can use the filling as a topping for a salad or make a taco as the title implies.
Ingredients:
2 tortillas
1/4 cu - 1/3 cu Mexican shredded cheese
1 can of yellow corn kernels (rinsed and drained) - Divided by preference
1 can of black beans (rinsed and drained) - Divided by preference
Salt and pepper to taste
Avocado and sour cream (optional)
Recipe (for 1):
Pre warm the tortillas. Drizzle a bit of olive oil on skillet, place one tortilla down. Once it starts to bubble flip to the other side and repeat with the second tortilla.
Leave one tortilla on the pan, add a sprinkle of cheese, enough to lightly coat the bottom of the tortilla.
Add a few spoonfulls of corn, and a few of beans. Save remaining for later
Add cheese to top of corn/ bean mixture, enough to lightly cover.
Add final tortilla. Cover and press until cheese is melted.
Flip tortilla and wait until cheese is fully melted - about 1-2 minutes
Take off skillet, sprinkle with salt and pepper, add some avocado and sour cream if desired and enjoy!
